Fresh Figs are everywhere right now and we love them. In recent years, I have seen the trend that recipes decide that an ingredient should be made popular and it will appear in everything from appetizers to desserts. But new isn’t always better and these Fresh Figs Poached in Syrup are a perfect example.
Growing up my mother would often serve poached figs from a jar with a bit of cream for a simple dessert. Or we ate them as is as part of a breakfast. I loved plunging my spoon into their plump bodies, dripping with the sweet syrup,
Fresh Figs Poached in Syrup is a classic recipe dating back to the Greeks and Romans. So I guess it would be safe to say that this is a tried and true method of enjoying this delightful fruit.
There are a number of varieties of fresh figs available and I used what are referred to as Turkey Brown Figs. But you could use the same directions with any figs that are ripe, unblemished and available to you. You should choose figs that have some give but are not oozing juice or mushy.
This recipe with cloves, cardamom and cinnamon not only is a harbinger of autumn but reminds me of the spice markets in Jerusalem. You could, of course leave them out, but why would you want to? While I have not added any alcohol to my figs, you can choose to add a bit of brandy, rum or Bourbon. I prefer them as is or with a bit of heavy cream, creme fraiche, yogurt or whipped cream. Serve some simple cookies like a shortbread or sablé. Fresh Figs Poached in Syrup is a wonderful, light and satisfying treat.
Fresh figs are perishable so have a plan how to use them before actually making your purchase. For the fig lovers among you, check out these other delicious ways to make the most of the fig bounty now in your market.
Fresh Fig Salad with Blue Cheese and Candied Pecans
RECIPE
Servings: 5 to 6 (Can be doubled)
INGREDIENTS
1.5 pounds of fresh, ripe, unblemished figs of any variety
1.5 cups of water (If you like a lot of syrup, use 3 cups of water and 3 cups of sugar and a little more of each of the spices below)
1.5 cups of granulated sugar
1 small lemon, sliced
1 or 2 sticks of cinnamon
4 to 5 whole cloves
4 to 5 whole green cardamom pods
A whole vanilla bean, split down the middle
DIRECTIONS
Remove the tough stems from the figs
Place all of the other ingredients in a pot or pan that will hold all of the figs in a single layer
Bring the syrup to a boil and once the sugar has completely dissolved and the liquid is clear, gently add the figs.
Reduce the heat to a simmer and poach for 1.5 hours, basting the figs in the liquid about every 15 minutes or so. f you wish to have a thicker liquid, carefully remove the figs from the liquid and boil the liquid to the desired consistency.
Once the figs have finished cooking, they will keep in the fridge for about a month. I
