Preserved Figs in Rum and Cardamom Syrup
Photography by Aaron McLean.
These figs get better the longer you keep them. I have had an opened jar in my fridge for several months. Make sure you use a clean spoon when taking them from the jar.
INGREDIENTS
12-16 firm, unblemished fresh figs
2 cups raw sugar
3 cups water
¼ cup dark rum
1 lemon, thinly sliced
juice of 1 lemon
2 whole green cardamom pods, lightly crushed to loosen the seeds
1 cinnamon stick
1 vanilla bean, halved and seeds scraped out
METHOD
Put the sugar and water in a large saucepan and bring to the boil over a medium heat, stirring to dissolve the sugar. Boil for 5 minutes.
Add the remaining ingredients, including the figs, and simmer very gently for 1 hour, (a simmer mat is ideal for gentle cooking), occasionally stirring them but taking care not to break the skins or they will fall apart. The syrup should look golden and reduced. If the figs are cooked but the syrup is still thin, use a slotted spoon to very carefully lift the figs out of the saucepan and place in wide-topped sterilized jars. Put the syrup back over the heat and boil until reduced.
Divide the lemon and spices between the jars and pour over the syrup. Seal tightly. This will fill a 7 cup capacity jar depending on the size of the figs
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.