Culinary Institute of America

Fig Tuiles

Preparation info
  • Makes

    1

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Figs, dried 10

Method

  1. Combine the figs, water and 4 oz/110 g of the sugar in a saucepot and bring to a boil over medium heat.
  2. Mix together the pectin and the remaining