‘Tis the ‘season of mists and mellow fruitfulness’ and Slow Cooker Gingered Figs are cooked slowly in your Slow Cooker are a delicious way to enjoy the fruits of the season. Hopefully, we won’t have too many mists just yet, as summer seems to have returned for a few more days, however, I am looking for some fruitfulness as September’s Slow Cooker Challenge is cook with FRUIT in your slow cooker.
Your dish can be sweet or savoury as long as it contains some fruit. My recipe is a simple one, I love baked figs and thought it would be easy to pop them in the slow cooker and it worked really well.
If you would like to take part in the Slow Cooker Challenge, then please:
- Make your recipe in your Slow Cooker and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen
- Use the Slow Cooker Challenge logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookerChallenge and I will re-tweet it to my followers AND post your picture on the dedicated Pinterest Board.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month.
Pin for later
- 4 ripe figs
- 50 ml orange juice
- 4 tbsp Spiced Ginger Preserve or chopped preserved ginger
- Cut the hard part of the stem from the top of the figs, then slice a cross into the top of each one, be careful not to cut all the way to the bottom or your figs will fall apart.
- Place the figs in the basin of the slow cooker, open out the sections of the fig a little and fill the space with a dessert spoon of Ginger Preserve.
- Pour the orange juice around the figs and cover with the lid.
- Bake on low for 2-3 hours.
- Remove the figs from the slow cooker to a serving dish, pour the juices into a pan and bring to a rapid boil, reducing the syrup by half, then pour this over the figs and chill in the fridge for at least an hour.
- Serve with Greek yogurt, drizzling the syrup over the figs and yogurt.
The phrase ‘season of mists and mellow fruitfulness’ comes from John Keats’ poem ‘To Autumn’