Photo: Marina Oliphant
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Ingredients
- 1.5kg sugar
- 1½ tbsp vinegar
- 1½ cups water
- 1.5kg small figs
Method
Day one: place the sugar, vinegar and water in a pan and dissolve the sugar. Gently poach the figs for 11¼2 hours. Turn off heat and leave the figs in the syrup.
Day two: simmer the figs for one hour and then allow them to stand in the syrup.
Day three: simmer for 30 minutes, drain off the syrup and put the figs on wire racks in the open air or in the sun if possible. Reserve the syrup.
You can reboil it and bottle it for some other use (over a steamed pudding, for example).
Day four: turn the figs and squeeze gently.
Days five to eight: leave for 3 or 4 days in the open air, on a rack in a well-ventilated spot, or on an outside table protected from ants or birds.
To store: flatten the figs, roll in castor sugar and put in jars or airtight tins. They keep for at least a year.
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