Recipe: candied green figs
Green figs are often overlooked, but they are a hidden treasure in the kitchen. Although ripe figs are delicious, green figs have their own unique flavour and texture that are perfect for candying. We show you how to do this at home! A delicious (after) summer dish.
Kitchenware
- washing-up or latex gloves
- large old pan
Ingredients
- 400 gr unripe green figs
- 1 organic lemon juice and zest = thin skin
- 600 gr sugar
- vanilla pod
- cinnamon stick
- 2 mashed cardamom pods
- 2 cloves
- 250 ml water
Instructions
Preparation
- Work with washing-up or latex gloves to avoid getting the irritating milk juice on your skin.
- Use an old pan, as the milk juice from figs can be difficult to remove.
- Wash the figs and cut off the top. Pierce them with a knitting needle or screwdriver. Place the figs in cold water for 2 hours.
Cooking
- Put the figs in a pan with fresh water and boil for 15 minutes.
- Drain and let the figs cool in fresh cold water.
- Repeat the 15-minute cooking process and cooling in fresh water one more time.
Making syrup
- Boil the sugar with 250 ml of fresh water for 5 minutes.
- Add the cooled figs and cook together for another 15 minutes.
- Remove from the heat and leave the figs in the syrup for 12 hours.
Filling pots
- After 12 hours, divide the figs into clean jars. Leave the syrup in the pan.
- To the syrup, add the zest of 1 lemon, 1 tbsp lemon juice, the vanilla and cinnamon stick, the cardamom and the cloves. Let this reduce for about 10 minutes. Add other spices to taste, such as star anise or nutmeg for a unique twist.
- Spread the warm syrup over the jars of figs. Make sure the figs are submerged.
Notes
- For desserts: cut into small cubes and use as a topping for ice cream or yoghurt.
- Cheese board: cut them into thin boards and combine them with different cheeses for a delicious combination of sweet and savoury.
- In salads: chop them finely and add them to salads for a sweet touch.