Figs in syrup (Higos en almíbar)
Also called “Dulce de higos” in Argentina, this is a traditional family argentinian sweet treat that takes advantage of the wide availability of fresh figs all summer long. Since figs in syrup also keep well people traditionally make them in big batches that they preserve for the winter months. It is important to make them soak in water overnight before starting to make this recipe; accordingly, this whole process takes two days.
Ingredients
* 4 lb. Whole figs, ripe but still firm,
* 8 cups of water,
* 2 lb. sugar
* Zest from half of one lemon
Procedure:
1) Thoroughly wash the figs under running cold water; put the figs in a container then cover in water and let them soak overnight in the refrigerator; it is important not to cut the figs.
2) The next day, discard the water they soaked in, and put the figs in a large pot with fresh water and boil them until some foaming is visible at the surface of the water, typically this takes 10 to 15 minutes. Use a slotted spoon to take them out of the water, again discard the water they boiled in.
3) Pierce the figs in a few different places with a toothpick. In a heavy bottomed pan pour the 8 cups of water, dissolve the sugar in this water, put the lemon zest in and mix; then place the pierced figs in.
4) Bring to a boil then reduce heat and simmer for two hours, the liquid should turn into a thick syrup and the figs become translucent and saturated in syrup.
This recipe will give you a substantial amount of figs in syrup which will keep well in the refrigerator for a few weeks.
These figs are served two or three per plate, placed over 2 slices of provolone or mozzarella cheese, with some syrup poured over as well.
* 4 lb. Whole figs, ripe but still firm,
* 8 cups of water,
* 2 lb. sugar
* Zest from half of one lemon
Procedure:
1) Thoroughly wash the figs under running cold water; put the figs in a container then cover in water and let them soak overnight in the refrigerator; it is important not to cut the figs.
2) The next day, discard the water they soaked in, and put the figs in a large pot with fresh water and boil them until some foaming is visible at the surface of the water, typically this takes 10 to 15 minutes. Use a slotted spoon to take them out of the water, again discard the water they boiled in.
3) Pierce the figs in a few different places with a toothpick. In a heavy bottomed pan pour the 8 cups of water, dissolve the sugar in this water, put the lemon zest in and mix; then place the pierced figs in.
4) Bring to a boil then reduce heat and simmer for two hours, the liquid should turn into a thick syrup and the figs become translucent and saturated in syrup.
This recipe will give you a substantial amount of figs in syrup which will keep well in the refrigerator for a few weeks.
These figs are served two or three per plate, placed over 2 slices of provolone or mozzarella cheese, with some syrup poured over as well.