Caramelized figs: a delight to prepare now and store for the winter. Those who think figs are only available in summer are wrong; today they can be found all year round: in winter they are imported from South America. The best ones have a delicate and thin skin, are large, juicy, and soft. Figs, both white and black, contain iron, calcium, and are a good source of minerals and rich in potassium. However, if we want to consume those from our home and in season, we obviously need to hurry: the harvest period is really short. August and September are the months of maximum abundance, but they can also be found in June and July, the “fioroni,” called so because they mature from last year’s buds. In reality, figs are not a fruit but an inflorescence of the tree or, better said, a reversed flower. While after September, you can find the late ones.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 120.35 (Kcal)
- Carbohydrates 28.80 (g) of which sugars 26.95 (g)
- Proteins 0.39 (g)
- Fat 0.16 (g) of which saturated 0.03 (g)of which unsaturated 0.11 (g)
- Fibers 1.72 (g)
- Sodium 0.78 (mg)
Indicative values for a portion of 45 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
Necessary Ingredients for Caramelized Figs
- 1.1 lbs figs (white)
- 7/8 cup sugar
- 1/4 cup cognac
- Half teaspoon ground cinnamon
Tools
- Small Pot
- Toothpick
- 2 Jars
- Canning Funnel
- Ladle
Steps to Prepare Caramelized Figs
I washed the figs well by soaking them in water and baking soda for 10 minutes, but this is not a mandatory step if you are sure of the origin, and then I washed them again under running water.
Make small holes, five or six will suffice, with a toothpick.
Cut a small piece off the end of the figs.
Place the figs in a pot without overlapping them.
Pour the sugar over them with the
cognac and honey.
Cover the pot and let it rest for an hour.
After the time has passed, put the pot on the stove and, on low heat, cook for 3 and a half hours. Once the sugar melts and the liquid forms, you can gently stir them occasionally.
Sterilize the jars according to Ministry of Health regulations. After the time has passed, jar them immediately, turn the jars upside down, and cover them until they cool completely by themselves.
And here they are, ready to consume immediately or store for 6 months in the pantry as long as they are closed; otherwise, once you open them, only 3 or 4 days in the fridge. My favorites are with flatbreads with caramelized figs.
And here they are, ready, caramelized figs good on their own or with accompaniments.
FAQ (Questions and Answers)
Can they only be prepared with white figs?
No, caramelized figs can be prepared with all figs available in the market. It is preferable to use white ones because they have tender skin.
