If, like most who have a fig tree, and you are wondering what to do with your oversupply of figs then this recipe from my friend Mary is one way to dry some for later.
Not only did Mary supply the recipe but she also grew the figs. Thanks Mary.
The glorious smell of the syrup cooking lingers throughout the day – I only hope the figs last as long.
I imagine they will be delicious served as a savoury or sweet accompaniment – with blue cheese or icecream??
Enjoy!
Syrupy Dried Figs
For 1kg of figs –
1 cup of Balsamic vinegar
3 cups sugar
1 cup water
3 cinnamon sticks
2 star anise
1 teaspoon vanilla bean paste
Note: Choose ripe juicy figs that have not started to split as they may fall apart in the cooking process.
In a large pot (non reactive) put vinegar, sugar and water and slowly let the sugar dissolve.
When it comes to the boil add the spices and let it simmer for around half an hour to let the flavours develop.
Gently add the figs.
Let simmer for 2 hours until the figs have soaked up lots of the syrup.
Preheat oven to 70 degrees C.
Prepare a tray with baking paper then place a cake rack on top.
Carefully lay the figs on the rack and put them in the oven for about 3 – 3 1/2 hours.
Check to ensure they don’t dry out too much but also make sure the juice isn’t still coming out.
Once cooled store in a container.
Margaret River & Beyond 
You can never have too many figs! I hope my trees at Casa Debbio produce this year. I will definitely try this.
I have a quince too…quince paste anyone.
Well worth trying….as was the quince paste!
I have a great recipe for quince paste , using a crockpot.
Perhaps you could sent that to me Maria….I have seen quince at the markets here in Margaret River. Debra and I made it on the stove when we were in Ponte a Serraglio. It was a little messy, but delicious!
Yum the pictures are making my mouth water. Figs always make me think of my mum, she loved them. 🙂
Yes they are very nice.
The recipe sounds great. I used to slowly cook figs in red wine with sugar, cinnamon and cloves in a crockpot for a few hours and serve it with a good vanilla ice cream.
That will be our dessert for tonight.
They look amazing only wish I was ther to try them
You can always come back!
Yum! Figs cut in half and spread with cream cheese … thanks Annette Fookes!! I never enjoyed them before!
Will try that with a glass of wine on the weekend!
On a cheeky note don’t forget the
FIGJAM!
Love from H&T
Behave!