Preserved Figs - Sugar Poached Figs



The fig produced enough fruit this year to warrant preserving.  That and my girl (whose love of figs is the reason I planted this tree,) will be home for Christmas so I want to have some special treats on hand.  I’ve made fig jam before – which was well received, but I wanted to try something a bit different and found a recipe for poached figs at “Over a Tuscan Stove” blog. 
 




It’s a straight forward recipe:

Weigh figs.  Place in saucepan.  Cover with their weight in sugar.  (I had 1400 grams of figs so I covered them with 1400 grams of white sugar.)  Thinly slice a lemon and place on top.  (I had limes on hand so I used two.)

Place saucepan on stove top burner over low heat.  The sugar will turn to liquid and the figs poach in the syrup.  This step took about 45 minutes. 





Place the figs in a glass jar.  Top with Brandy.  Refrigerate until use.

One serving idea from “Over a Tuscan Stove” is slather mascarpone cheese on toast and top with a fig.   




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