When fig are season! We’ve made these delicious sweet, sticky figs to go on cheese platters in the coming months. We love them with our homemade blue or creamy camemberts. Pre-make them and store in the fridge until you’re ready to eat.
Ingredients
· 3 litres + 3 cups of water
· 1 tablespoon of baking soda
· 3 cups of water
· 30 whole fresh figs
· 1.5 cups of sugar
· 3 cinnamon quills
· 5 star anise
Method
Day 1
Mix 3 litres water and baking soda together, place figs into the water mixture and soak for 20 minutes drain and rinse well. This step is to soften the figs a little it also breaks down the cell wall of the figs and allows the syrup to infuse into the figs.
Place 3 cups of water with 1.5 cups of sugar, 2 cinnamon quills and 2 star anise into a saucepan and heat till the sugar has dissolved. Add the figs and bring to the simmer, simmer for 20 minutes. Cool overnight in the saucepan in the fridge.
Day 2
Bring the saucepan with figs in it upto the simmer and simmer for 20 mins. Cool overnight in the saucepan inthe fridge.
Day 3
Bring the saucepan with figs in it upto the simmer and simmer for 20 mins. Cool overnight in the saucepan inthe fridge.
Day 4
Bring the saucepan with figs in it upto the simmer and simmer for 20 mins. Cool overnight in the saucepan inthe fridge.
Day 5
Bring the saucepan with figs in it upto the simmer and simmer for 20 mins. Cool overnight in the saucepan in the fridge.
The syrup should now be thick and reduced to virtually nothing cool and bottle, store in the fridge until needed.
Lyndall loves sharing her skills for making food from scratch, cheese, pasta, pizza and more. Growing your own vegetables and herbs, these things are what makes food taste so much better!
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