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??
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.