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Lena’s Candied Figs




Source of Recipe


Suzanne Stearn via my friend, Lena


Recipe Introduction


These are the most luscious, moist and amazing figs I’ve ever tasted. The figs last a long time, so no need to refrigerate, but if you want to hold them for a LONG time (like as Christmas goodies), just place in plastic bags and freeze them. These take a few days to prepare, with little ‘hands on’ work, so make sure that you don’t start them near a time when you’ll be out of town! One lovely serendipitous result of making candied figs is that you end up with fig flavored syrup. When you drain the figs on the fourth day, keep the syrup in the pan and boil down a bit until it thickens. Keep this syrup in the fridge. It is delicious on pancakes and such.


List of Ingredients




Figs
Sugar


Recipe



Wash the figs – leave the stems on. Put in an enamel of stainless steel Dutch oven. Stir together a half and half mixture of sugar and water and pour over the figs. You want to cover the figs completely – start with 2 cups of each. Stir to dissolve the sugar. Bring to a boil without stirring. Simmer for 45 minutes. Remove from heat, cover the pan and leave on counter.

NEXT DAY: Simmer for 30 minutes. Remove from heat, cover the pan and leave on counter.

THIRD DAY: Simmer for 30 minutes. Remove from heat, cover the pan and leave on counter.

FOURTH DAY: Drain the figs (save the syrup) and place them on a parchment covered baking sheet. Bake on lowest oven setting (around 200 degrees). You want the figs to shrivel and get firm, but not hard. Timing depends on the kind of and the size of the figs that you have. They have taken me up to almost 2 days at 170 degrees! I start checking them after about 8 hours, but generally they will take all of one day and night.

Cool completely. Toss with some sugar so that they don’t stick together and store in zipper bags.