August 18, 2018
Desserts, Alcohol, Fruit,
Figs, Italian, 5 Ingredients Or Less, Make-Ahead, Fall/Autumn, Romantic Dinner, Sunday Dinner, Stove Top, Fat Free, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"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!"
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.
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.
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.
Keep for a week before eating.
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