I tried these once in a restaurant and thought they were delicious, even a hater of figs would struggle not to like them; my only disappointment was that the portion was smaller than I wanted! So thought I’d have a bash at at recreating them, what’s the worst that could happen? Well it would just be stewed figs, no hardship there if you like figs, fortunately it all turned out alright.
Figs are easy to come by at the supermarket, but probably best bought from an Asian grocer or similar, as they are often more plentiful and cheaper here. Buying baby ones are ideal, if not just buy what you can lay your hands on and cut the big ones in half after cooking. Even better if you grown your own and can pick them!
Ingredients
- 500-600g figs
- 300g sugar
- 300mls dry white wine
- 200mls water
- Rind of 1 lemon
- Juice of 1/2 lemon
- 1 tsp vanilla essence/paste
- 1 cinnamon stick, break in half
- 4 cloves
- 4 cardamom pods, gently crushed
- Several tbsps rum
Gently clean the figs, and take off the end off the hardened end of the stalk.
In a pan add the sugar, wine, water, lemon, vanilla, cloves, cinnamon and cardamom gently bring to the boil, stirring until sugar is dissolved. Add the figs and poach them for 15-20 mins (depending on their size) on a low heat, just simmering.
Fish out the figs when they have poached and set aside. Cook the remaining liquid in the pan down to a syrup for a further 30 minutes. Then leave to cool a little.
In a clean jar (preferably one that’s been ate rises in the oven: wash jar, lay in 100C oven for 30 mins should do), pack in the figs you set aside earlier. Pour over the syrup, making sure the figs are under the surup. Add 1 tbsp of rum to each jar and then close with a well sealing lid.
Ideally wait a couple of weeks before eating. I didn’t though, it needed pairing with a dollop of marscapone sitting in my fridge. Lovely with pancakes or waffles too, as is any leftover syrup!
Me And My Second Self 