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Boiled Candied Green Figs |
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- 30 under ripe green figs
- 200g ITBS chalk
- a handful of iodised rough salt
- 2.5 kg sugar
- 1 teaspoon ginger powder
- 12 cloves
- 1 tablespoon salt
- ½ cup freshly squeezed lemon juice
Method
Cut across into the base of each fig to allow the flavour of the sugar, cloves and ginger to penetrate. Mix together the chalk and rough salt. Soak the figs overnight in water with the chalk mixture. The following morning place a single layer of figs, stalk end upwards, in a large round stewing pot and add water to halfway up them. Mix in all the other ingredients. Cover, bring to the boil and cook over a low heat (just above simmering) for 3 hours.
Remove from the heat and allow to cool. Place in storage jars and fill with the juice, which has becomes a wonderful golden syrup.
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