Preserved Figs in Spiced Ginger Syrup
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