Unripe green figs at this time of year can seem like a wasted opportunity, but here’s a way to transform waste into delicious pantry preserves. Originally a recipe from Greece, our family loves figs and really enjoys this treat. These figs are equally delicious served as a savoury with prosciutto or on a cheese platter, or as a dessert with a sharp Greek yoghurt, some tangy gelato or a drizzle of cream.

They keep for a long time in the fridge and make great gifts.

 PRESERVED BABY FIGS RECIPE

Choose figs that are about half the size of a mature fruit for that variety, see photo above

Ingredients

• 2 lbs / 0.91 kg unripe baby figs
• 3 lbs / 1.36 kg brown sugar
• Water as needed + 3 cups water for syrup
• 1 tablespoon of lemon juice
• 10-12 cloves
• 1 teaspoon vanilla essence
• Sprinkle of ground cinnamon

Method

Preparation

• Rinse figs & poke a hole in the bottom of each fruit with a Phillips screwdriver ~6mm, similar in size to a pen, remove any stems from fruit.
• Soak figs in water for a few hours
• Drain and refresh water then boil for 1 minute
• Drain and put into cold water to cool and then drain again
• Boil for another 15 mins in fresh water
• Drain and refresh water then boil for 1 minute
• Put into cold water to cool, then drain

Syrup

• Boil the sugar in 3 cups of water for 5 minutes
• Add figs to syrup and boil for 15 mins
• Turn off and leave in syrup for 12 hours
• Remove figs and boil only the syrup until thick enough to coat the back of a spoon, at least as thick as maple syrup, thicker is better.
• Replace figs into syrup and add lemon juice, cloves, vanilla and cinnamon.
• Boil all together for 5 minutes.
• Pour into clean sterilized jars & store. Recommended jar size is 250-300ml.