Fresh Figs In Rum Syrup (Fichi in Sciroppo)

Prep Time
Cook Time
2h 10m
Ready In

"This is a recipe is from one of the most fabulous books that my mother gave to me as a present many years ago. This book means so much to me, and any of the recipe's that I have made from this book have been wonderful. I have not made this recipe but I am posting it for "You Want What?! A Recipe Posting Game". I am really looking forward to trying this recipe myself over summer when figs are plentiful! NOTE: The recipe does not call for removing the stems from the figs, although I think leaving them intact would look good, I would maybe think about removing them before starting the recipe making sure not cut through the surface of the fig's as the could fall apart. I will also cut down on the sugar to 350gr. I think if these were sealed properly (bottled) they would maybe last even longer, this is something I will have to try!"

Original recipe yields 2 servings


  • Serving Size: 1 (325.5 g)
  • Calories 780
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 4.3 mg
  • Total Carbohydrate - 203.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 195 g
  • Protein - 1.4 g
  • Calcium - 40.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 56.8 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, dissolve the sugar in 75 ml of the rum & then add the lemon juice. Note: The saucepan should have a thick bottom with lower sides that is large enough to fit in all the figs.

Step 2

Arrange the the figs beside each other (stem side up) and gently simmer on a low heat for 1 1/2 hours. (Do not stir or disturb the figs during this time as they may fall apart) but do shake a little to make sure they do not catch on the bottom and make sure they do not over caramelize.

Step 3

Carefully transfer the figs to a sterilized jars glass jar (or jars) and pour over the syrup with enough additional rum to cover the figs completely.

Step 4

Keep for a week before eating.

Tips & Variations

  • Glass jars

Tags : Desserts