Pickled Figs
A delicious and simple way to preserve figs for cheese platters, game or poultry dishes and desserts.
Ingredients
- 1.5 kg whole, fresh figs, with stems (fruit should not be too ripe or it will break up)
- 1 kg white sugar
- 500 mls apple cider vinegar
- 500 mls water
- 5 cinnamon sticks
- 1/2-1 tsp whole cloves (depending upon taste preference)
- 5 whole star anise
Instructions
- Rinse figs thoroughly under running water. Drain.
- Bring remaining ingredients to a boil, stirring to melt the sugar. Reduce to a brisk simmer and cook the syrup for 10 minutes.
- Gently add the figs to the syrup, reduce to a slow simmer and cook for 15 minutes. Gently does it. Do not boil vigorously or the fruit will break up - we want to keep it whole.
- Remove pan from heat, weight the fruit with a plate to keep them submerged, cover the pot, and allow figs to steep in syrup overnight.
- Next day, remove the plate and bring the syrup and fruit very gently back up to a slow simmer. Cook for 15 minutes.
- Remove from heat and gently remove the fruit from the syrup and transfer to sterilised jars.
- Bring the remaining syrup back up to a boil, then cook for 5-10 minutes to reduce slightly.
- Top up all jars with the reduced syrup, adding some of the spices if desired, and seal.
- Store in the fridge.
Tried this recipe?Let us know how it was!