Fig Fruit Frozen - IQF
Imported figs flash frozen upon harvest (individually quick-frozen - IQF). Ideal to make your own jam, compote, chutney, cakes, pies, or salads.
These figs result from a strict selection process by the producers and picked when fully ripe and carefully washed, classified, and then frozen as close as possible to where they were harvested to maintain all their organoleptic properties.
Figs are one of the richest plant sources of a variety of vitamins and minerals, including: vitamin A, vitamin C, vitamin K, B vitamins, potassium, magnesium, zinc, copper, manganese, iron.
Fig Chutney with Olive Oil
*recipe by Boiron
Serves 1 person
600 g Frozen fruits IQF
600 g Natural foie gras
2 Red onion
100 g Sugar
100 g Raspberry vinegar
1 Liquorice stick
Peel onions and finely chop.
Cut still-frozen figs into 6 parts. Put in pan, add whole raspberries, sugar and vinegar as well as liquorice stick crushed in 4.
Cook on low heat for about 2 hours depending on the quantity. When the chutney becomes shiny, let chill for 2 to 3 days in the refrigerator, remove the liquorice stick then thicken appropriately with olive oil.
In the freezer at 0°F (–18°C) or below.
Note: Frozen items, especially for fruits, have the tendency to clump together. It is advisable to thaw the fruits in advance a few hours before use.
Defrosting and Thawing:
Remove from the freezer and put only needed amount to defrost in a secure plastic bag or lidded plastic container.
Place newly-packed fruits in the refrigerator. Slow defrosting from 6-15 hours is preferred.
After, put the pack in a container filled with cold water to make defrosting faster.
Avoid running frozen fruits under water or microwaving for defrosting to keep from mushy and soggy textures.
After defrosting, this product reacts like a fresh product. Do not refreeze.