1/2 c Orange juice 2 tb Orange-flavored liqueur 1 ts Ground ginger 2 c California dried figs 3/4 c Chocolate chips 1 tb Milk Combine orange juice, liqueur and ground ginger in small saucepan. Bring to boil; add figs. Simmer, covered, for about 25 minutes, until all liquid is absorbed. Cool completely. Melt chocolate wiht milk in top of double boiler. Holding figs by stem, blot each with paper towel, then dip in melted chocolate, coating completely. Place on waxed paper lined baking sheet. Chill until chocolate is firm. NOTE: These figs stay semi-soft on outside, so to store, keep them separated.
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Sweet dreams are made of Pierre Lilamand’s candied fruit. He is the fifth-generation member of his family making this delectable treat in the quaint village of Saint-Rémy-de-Provence, France. The confectioner shows us how to preserve cantaloupe, apricots, strawberries, and oranges in sugar syrup. His recipes go way, way back—candied fruit fans Nostradamus and Olivier de Serres swore by them four centuries ago.
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Island Connections: Fig and Ginger
Fig & Ginger Honolulu started as the first chef-crafted bespoke grazing board company on the island of Oahu. They offer cheese, charcuterie, appetizer, vegan, and seasonal inspired boards. Chef and co-owner Yim Kwok chatted with KHON about their new offerings and also talked about how Hawaiian Telcom and Fioptics has continuously helped to power their local business.
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