Mittwoch, 29. Oktober 2014

Figs in sirup preserve

Last weekend I harvested the latest figs (530 g), yet unripe and still small, because the weather turned nasty cold - 1 degree Celsius this morning. Unripe figs are not that bad at all, you can make lovely preserves: halfway candied fruits in sirupe.
First I soaked the firm small fruits in water and trimmed the ends. Better use rubber gloves because unripe figs release a lot of natural rubber, sticky and slightly poisonous too. Even allergic reactions may occure.
Afterwards I dropped the figs into a pot with a lot of boiling water and boiled for 15 minutes. Not ready yet, rinsed the figs with cold water:



I poaked a deep hole right into the middle of each fig by using a thick bamboo skrewer, and boiled them again in fresh water for 15 minutes.
I washed the pot between the boiling turns using a metal spongue to clean of the sticky rubber...


Rinsing and boiling is to get rid of the rubber and to soften the figs of course! So after the second time boiling it is iportant to rinse the figs with fresh water again and let drain in a sieve.
Meanwhile I boiled 750 g sugar and 350 ml water until the sugar disolved and added the rinsed figs:

Boiled again for 15 minutes, added 1/2 vanilla pod, 6 gloves and the juice of 1 lime and let sit over night. Heated all up again in the morning and let sit until evening. Voila nearly candied figs:


Boiled it up again and spooned the hot figs into 2 jars. Boiled the sirup longer and let reduce until a somewhat thicker sirup formed. For test just drip some drops on a cold plate, should be runny but more slowly and "fat" runny. Afterwards I removed the vanilla pod.
Filled the hot liquid into the jars to cover the figs. Sealed with a lid.
Those figues are yummy with cheese or yoghurt...

Kommentare:

Hiroyuki hat gesagt…

Thanks for letting us know your elaborate recipe!
I know it's meant to be a preserved food, but my wife is capable of finishing off your figs in one sitting!

Fräulein Trude hat gesagt…

True, they vanish very quickly.