Preserved Figs in Rum and Cardamom Syrup
Photography 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
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.