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Figs Peninsula

Submitted by patrick shaw 11 June 2009

Serve chilled with pouring cream garnished with Chinese parsley.



One packet dried figs,Demerara sugar,Sweet ginger


Cover the figs with cold water.
Add about 200gms of demerara sugar
Add 2 teaspoons sweet, powdered ginger.
Bring to the bol and simmer until the juice has considerably reduced - about 45mins.

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