Figs in vanilla syrup

Figs in vanilla syrup

By
From
Desserts
Makes
500 g

These delicious figs make great gifts when placed in an attractive glass jar. They are best served with a big dollop of vanilla or white chocolate ice cream.

Ingredients

Quantity Ingredient
8-9 firm fresh figs, halved
100g caster sugar
1/2 vanilla pod, split lengthways
1/2 cinnamon stick
1/2 teaspoon citric acid

Method

  1. Pre-heat the oven to 150ºC.
  2. Place the figs in a warmed ovenproof jar with the cut sides facing outwards. Pack the centre of the jar tightly with figs and put two halves cut-side uppermost in the top of the jar.
  3. Put the sugar, vanilla pod and cinnamon stick into a saucepan with 400ml water. Slowly bring to the boil and heat stirring continuously until the sugar has completely dissolved. Boil for 1 minute, then remove from the heat.
  4. Lift the vanilla pod out of the syrup. Using a small knife, scrape the black seeds into the syrup and stir in the citric acid. Remove the cinnamon stick. Tuck the vanilla pod down the side of the jar.
  5. Pour the syrup over the figs to cover completely and come almost to the brim of the jar. Cover the top of the jar with a piece of foil. Stand the jar on a baking tray lined with several sheets of folded newspaper and bake in the pre-heated oven for 20–30 minutes until the syrup has turned a delicate pink and the figs are just beginning to rise in the jar.
  6. Using oven gloves or a cloth, transfer the jar to a wooden board, close the clasp fully and leave to cool completely. When cold, check the jar is properly sealed. Label and store in a cool, dark place. The figs will keep for 6–12 months.
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