Tagged: fruit

Photo Gallery / Recipes / Sauces and Jams

Compota de Figo com Vinho do Porto | Fig Jam with Port Wine

I’ve had many requests for Fig Jam so here’s a recipe for you in both English and Portuguese. I have never made fig jam because figs are hard to find in my town. I hope you enjoy the recipe and let me know how it turns out!

Recipe from Receitas de Portugal:

Find more jams, compotes, and jelly recipes here on their Facebook Page in Portuguese:

English Version:

Ingredients:

1 and 1/2 pounds of figs

1 and 1/2 cups of granulated sugar

1 cup of Port wine

1 stick of cinnamon

1 slice of lemon zest

Preparation:

Wash and dry the figs and cut into quarter pieces. Place the figs into a heavy pan and add the sugar, wine, cinnamon stick and lemon zest.

Let come to a boil and reduce heat to simmer. Stir once in a while as it cooks to a thick constituency. You should be able to make a clear line in the bottom of the pan with your spoon. Remove the lemon zest and cinnamon. Let cool slightly and place into sterilized jars. Flip the jars over for storing. This will create a natural seal for preserving the jam longer. Store in refrigerator.

Portuguese Version:

COMPOTA DE FIGO COM VINHO DO PORTO
Bom Apetite!

INGREDIENTES:
700 g de figos maduros
300 g de açúcar
1 chávena de café de vinho do porto
Casca de meio limão
1 pau de canela

PREPARAÇÃO – Tradicional:
Lave os figos, corte-os em quartos;
Coloque-os num tacho, adicione o açúcar, o vinho do porto, o pau de canela e a casca do limão;
Depois de levantar fervura, baixe o lume e deixe cozinhar lentamente mexendo de vez em quando para não pegar;
Quando estiver em ponto estrada ( quando depois de colocar um pouco de doce num prato e lhe passar a colher, se formar uma estrada);
Retire o pau de canela e as cascas do limão, coloque a compota em frascos esterilizados, feche os frascos e vire-os com a tampa para baixo – isto ajuda a criar um vácuo natural e ajuda a conservar o doce mais tempo.

 

 

Photo Gallery / Recipes / Sauces and Jams / Traditional customs

Orange Marmalade – Marmelada de Laranja

Oranges are in season this time of year, so it’s a great time to make orange marmalade.

This recipe was sent to me by Sofia Vieira who happens to have an orange tree growing in her back yard in Alentejo region of Portugal! 

Oranges are thought to have their origin in a sour fruit growing wild in the region of South West China and North East India as early as 2,500 BC. For thousands of years these bitter oranges were used mainly for their scent, rather than their eating qualities.

The Romans brought the fruit to Europe and later oranges were spread to Spain by the Moorish conquests in the eight and ninth centuries. The sweet orange familiar to us today probably developed somewhat later.

The fruit arrived in Central America with Columbus in 1493 and soon afterwards the Portuguese introduced them to Brazil.

Oranges are now an important crop in warm climates around the world, most notably Brazil, USA, Spain, North and South Africa, Israel and Australia. Credits: http://www.eattheseasons.com

Orange Marmelade Recipe:
Ingredients:

6 oranges

Same weight in sugar as peeled oranges

1 lemon

Instructions:

Zest 3 of the 6 oranges and peel all 6. Peel the lemon.  Remove any seeds and place the orange and lemon in a food processor.

Pulse a few times to mince slightly leaving orange and lemon pieces.

Measure out the same amount of sugar as the minced citrus and place into a heavy saucepan.

Cook on low heat for about 1 hour and 1/2 stirring often. When you can trace a clear line in the bottom of the pan, the marmalade will be ready.

Remove from heat and pour the marmalade into clean, hot sterilized Mason jars.

Wipe the rims thoroughly with a clean damp paper towel, and seal with the lids.

You can also place into small jars and store in the refrigerator for up to 1 month.

Contact:
Sofia Vieira

Tourist Guide

Português- Francês – Inglês – Castelhano

Telf + 351.927500244 or +351965652420

PORTG. COOKING SCHOOL – private classes for min 2 persons

https://www.facebook.com/pages/Portuguese-Cooking-School/444075519031618

Desserts / Photo Gallery

All Natural Fresh Strawberry Pie

Fresh Strawberry Pie

Ingredients:

9 inch pie crust (recipe below)

2 quarts fresh strawberries

1  cup sugar

3 tablespoons corn starch

3/4 cup water

whipped cream

Shortbread pie crust:

4 tablespoons unsalted butter, softened

3 tablespoons sugar

1 large egg yolk

1 cup all-purpose flour

1 teaspoon salt

Instructions:

Make pie crust by stirring  butter and sugar in a bowl. Add the egg yolk and stir. Add the flour and salt, and mix until crumbly. Press the dough into the bottom and up sides of a 9 in pie dish. Place in freezer for 20 minutes. Cook in a 375 degree oven for about 15 minutes and let it cool.

When ready to make the pie wash and dry the strawberries. Arrange 1/2 of them on the pie crust and save the remaining to make sauce.


To make filling:

Mash remaining berries and mix with sugar in a medium saucepan. Cook over medium heat and bring to a boil but keep stirring gently.

Mix the corn starch with the water in a small cup. Stir to dissolve and add to the strawberry sauce.

Cook the sauce on low heat for about 8-10 minutes until it thickens and becomes clear. Let the sauce cool before adding to the strawberries.

Chill the pie for at least two hours and serve with whipped cream.

foodismyfavorite.com