Food recipes
Curried Pineapple and Dried Fig Salsa
Curried Pineapple and Dried Fig Salsa Ingredients: figs, dried, uncooked spices, curry powder spices, pepper, red or cayenne water, bottled, generic pineapple juice, canned or bottled, unsweetened, without added ascor...
Curried Pineapple and Dried Fig Salsa
Ingredients:
figs, dried, uncooked
spices, curry powder
spices, pepper, red or cayenne
water, bottled, generic
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Combine figs, curry powder, crushed red pepper and water in a medium saucepan.
(If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.)
Bring to a boil.
Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness.
Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan.
When cool enough to handle, cut into quarters and transfer to a medium bowl.
Add pineapple to the liquid in the pan.
Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes.
Add the pineapple mixture to the figs; stir to combine.
Heat a small skillet over medium-low heat.
Add coconut and toast, stirring, until golden, 3 to 5 minutes.
Stir the coconut into the fruit.
Serve the salsa warm, at room temperature or chilled.
Ingredients:
figs, dried, uncooked
spices, curry powder
spices, pepper, red or cayenne
water, bottled, generic
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Combine figs, curry powder, crushed red pepper and water in a medium saucepan.
(If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.)
Bring to a boil.
Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness.
Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan.
When cool enough to handle, cut into quarters and transfer to a medium bowl.
Add pineapple to the liquid in the pan.
Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes.
Add the pineapple mixture to the figs; stir to combine.
Heat a small skillet over medium-low heat.
Add coconut and toast, stirring, until golden, 3 to 5 minutes.
Stir the coconut into the fruit.
Serve the salsa warm, at room temperature or chilled.