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My recipe

Figs in syrup

I posted those recipes before, but on other forum. Even where I live, figs are not easy to find all the year round. So, when a season, I always try to preserve some and then, whenever I want, I can enjoy delicious combinations of figs with cheese, pate, etc.

Figs in syrup

FIGS IN SYRUP WITH RUM

  • 1 kg ripe firm figs
  • 600 g sugar
  • 1 l water
  • juice of 1 lemon
  • 1 vanilla pod (1 tsp of vanilla extract)
  • dark rum
  • carefully clean the figs with the soft kitchen towel
  • in a saucepan combine sugar, water, lemon juice and vanilla pod
  • bring it to boil and stir until sugar dissolved
  • when the liquid starts to have big bubbles add figs, lower the heat and keep cooking for 10 min
  • carefully take out the figs, set them aside and continue cooking the syrup for 10 min more
  • put figs back to the syrup and keep cooking for 5-7 min (don’t stir!)
  • take them out of the syrup and place onto the plate or cooling rack
  • keep on cooking the syrup for 30 min
  • set aside and cool down
  • place the figs in the clean jars and pour the syrup over
  • add 1 tbsp of rum into each jar. The syrup should cover the figs completely
  • close the jars with air-tight covers
  • keep the jars in the dry dark place for 20 days

FIGS IN SYRUP WITH PURE GRAIN ALCOHOL

  • 500 g figs
  • 300 ml pure grain (drinking) alcohol 90%
  • 400 g sugar
  • juice of 1 lemon
  • bit of water
  • cover 200 g of sugar with lemon juice and a bit of water
  • put to the low heat until sugar dissolves
  • put the resulting syrup aside and cool down
  • add alcohol and stir well
  • carefully peel the figs and cut the bigger fruits in quaters, middle ones in halves
  • place the fruits into the dry clean jars, cover with rest of the sugar and pour the syrup over it. Cover tightly
  • keep for min 20 days in the cool place before using.

I posted both recipes as could not choose between them. I like both, maybe the second one a bit more, though I use aged rum instead of spirit. For this recipe I prefer to use small figs and not to cut them. It doesn’t matter with figs to take, green or dark, the most important that they are firm. You can choose alcohol according to your likings. For additional aroma you can add lemon rind to the jar. Lately I started to use filtered passion-fruit pulp instead of lemon juice.