Preserved Figs in Rum and Cardamom Syrup
Photography Aaron McLean.
These figs get better the longer you keep them. I have had an opened jar in my fridge for several months. Make sure you use a clean spoon when taking them from the jar.
INGREDIENTS
12-16 firm, unblemished fresh figs
2 cups raw sugar
3 cups water
¼ cup dark rum
1 lemon, thinly sliced
juice of 1 lemon
2 whole green cardamom pods, lightly crushed to loosen the seeds
1 cinnamon stick
1 vanilla bean, halved and seeds scraped out
METHOD
Put the sugar and water in a large saucepan and bring to the boil over a medium heat, stirring to dissolve the sugar. Boil for 5 minutes.
Add the remaining ingredients, including the figs, and simmer very gently for 1 hour, (a simmer mat is ideal for gentle cooking), occasionally stirring them but taking care not to break the skins or they will fall apart. The syrup should look golden and reduced. If the figs are cooked but the syrup is still thin, use a slotted spoon to very carefully lift the figs out of the saucepan and place in wide-topped sterilized jars. Put the syrup back over the heat and boil until reduced.
Divide the lemon and spices between the jars and pour over the syrup. Seal tightly. This will fill a 7 cup capacity jar depending on the size of the figs
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.