Pre­served Figs in Spiced Gin­ger Syrup

Auckland City Harbour News - - NEWS -

Th­ese de­li­cious figs are great with ham, chicken, turkey and cheeses, and are a real taste treat served with vanilla ice cream and driz­zled with lash­ings of the syrup.

We’ve also used them on the Pick­led Fig, Pro­sciutto and Goats’ Cheese Pizza.

In­gre­di­ents 11⁄ cups cider vine­gar 1kg brown sugar 1 vanilla pod, split 1 small cin­na­mon stick 2 whole star anise 50g crys­tallised gin­ger, coarsely chopped 1.5kg fresh figs

Method Place vine­gar and brown sugar in a large saucepan and bring to the boil, stir­ring to dis­solve sugar. Add vanilla pod, cin­na­mon stick, star anise, gin­ger and figs.

Cook over a very gen­tle heat for 11⁄ 2 hours un­til the figs have soft­ened and the liq­uid is syrupy. Stir care­fully, oc­ca­sion­ally, us­ing a slot­ted spoon.

Spoon the figs and syrup into hot, ster­ilised jars to over­flow stage and seal.

Figs will keep for a year in a cool, dark cup­board. Once open, store in the fridge. Makes about 5 cups

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