The recipe for caramelized figs is a classic way to make this fruit even more delicious. Once caramelized, figs go well with cold cuts and cheeses, can be stored in a jar for a few months or enjoyed immediately!
If you like figs, don’t forget to check out the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 368.35 (Kcal)
- Carbohydrates 82.05 (g) of which sugars 76.74 (g)
- Proteins 1.20 (g)
- Fat 0.46 (g) of which saturated 0.09 (g)of which unsaturated 0.32 (g)
- Fibers 4.88 (g)
- Sodium 3.48 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 1 1/3 lbs figs
- 1 1/2 cups sugar
- 1/2 cup rum
- 1/2 cup water
- 1 orange peel
- 1 lemon peel
Tools
- 1 Pot
- 1 Lid
- 1 Peeler
Procedure
To make this recipe perfectly, it’s important to use ripe but firm figs, otherwise they might break during prolonged cooking.
The recipe can be prepared with both black and white figs. The final taste doesn’t change, but the color of the caramel does. White figs become more caramelized, while black figs take on an intense color, and the syrup turns ruby red.
Figs should be whole and intact, without cuts or breaks; otherwise, they might get ruined and disintegrate during cooking.
Place the sugar in a non-stick pan as the base on which we will position the figs for cooking.
Arrange the figs on top of the sugar, add the orange and lemon peels, and let them rest in the refrigerator overnight. During this time, the figs will mature and release their internal juices.
The next day, add water and rum and cook over medium heat.
Caramelize over medium-high heat for a few minutes so the sugar melts well.
Cook over low heat with the lid on for the first 40-45 minutes, then remove it so the caramel dries and thickens.
Remove from the heat while it’s still quite liquid; remember that it tends to thicken as it cools. If the syrup is already thick, it will solidify as it cools.
The figs should be cooked and the syrup reduced; at this point, you can consume them immediately or store them in a sterilized jar for use after a few months.
Your caramelized figs are ready!
Plating Tips:
You can leave the figs in the jar or serve them at the table with a plate from which everyone can take the desired amount. If you put them in the jar, I recommend washing and pasteurizing it; for safety, I also do a water bath vacuum.
Wine Pairing with Caramelized Figs:
I recommend pairing the wine based on the cheeses and cold cuts you will use; you can certainly serve it with a full-bodied red wine like a Negramaro.
