Description
Figs cooked in sugar can be a gorgeous ingredient for many other recipes: with tarts, puddings, with ham, foie gras, or any other dish that calls for something sweet.
This recipe is from my mother’s cousin.
Ingredients
- 33 whole Figs, Just Cleaned (not Peeled)
- 1 To 2 Lemons, Zest And Juice
- 300 grams Caster Sugar
- 2 cups Water
Preparation
In a pot, about 25cm (10″) diameter, put figs with the juice of 1 or 2 lemons and the zest cut in slices. Add sugar and half glass of water in the pot.
Cover the pot and bring to the boil. Reduce heat to medium and continue to boil for 20 to 30 minutes. Uncover and continue cooking until the liquid thickens a bit and the figs have softened and reached a nice caramel color. Remove the figs from the pot and put them in jars.
Continue boiling the liquid in the pot a little more until it has reduced into a thick syrup. Pour the syrup over the figs in the jars. If desired, put the caramelized lemon zest slices on the figs as decoration.
Note:
1. One of the tricks is not to put too many figs in the pot, because they will just clump into a huge mass.
2. Sometimes, before cooking, my mother’s cousin lets the figs sit in the lemon and water overnight so the aroma of the lemons can permeate everything. But if she’s in a hurry, she skips that set.
