Caramelised figs

Caramelised figs

By
From
Modern Italian Food
Makes
2 kg
Photographer
Earl Carter

Great with antipasto or paired with gorgonzola cheese.

Ingredients

Quantity Ingredient
3 cups white sugar
1 cup water
1 cup balsamic vinegar
3 cinnamon quills
2 star anise
1 vanilla bean
1kg figs

Method

  1. Put the sugar, water and vinegar in a non-reactive saucepan and heat gently to dissolve the sugar. Bring to the boil, and add the spices once the sugar has completely dissolved. Simmer for 30 minutes to develop the flavours.
  2. Gently add the figs to the syrup and poach very, very gently for 2 hours, or until the syrup has thickened and been absorbed into the figs.
  3. Preheat the oven to 120°C. Carefully transfer the figs to a wire rack, placed in a baking dish to drain.
  4. Transfer the dish to the oven and bake for 3–4 hours, or until the figs no longer expel liquid and have caramelised.
  5. Cool and store in an airtight container for up to 3 months.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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