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LOCATION: Recipes >> Preserving >> Figs Syrup 01

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Figs in syrup

1 kg figs (weighed after peeling)
750 gr sugar
200 ml cold water

Choose figs not very ripe, as they must be kept whole. Peel them
carefully with a very sharp knife or a potato peeler, do not remove
the stalks. In a preservnig pan, put the sugar and water and stir
until sugar has dissolved. Put over low heat and bring to the boil.

Add figs and cook slowly for about 15 minutes, scuming carefully.
Leave for 24 hours in a cool place.

After that time, cook for another 40 minutes. Then take a little
syrup with your fingers (put them before in cold water to prevent
burning) and separate them: the syrup must stick and form resistant
fibres. If this point is not reached, cook for a few minutes more.

Leave for another 24 hours and finally bottle in clean jars.
Sterilize for 30 minutes at 88 C in a "Bain-Marie".

Serve with ice-cream, for decorating cakes and tarts or just alone.
For a delicate flavour, you can put a vanilla bean in the syrup.


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