Annabel Langbein’s Figs in Ginger Syrup
This is a big recipe because it’s a great way to deal with prolific but less flavoursome fig varieties, but it’s easily halved if you have less fruit. I love to have a few jars of these on hand in the pantry to bring out for winter desserts.
Ready in 3¼ hours
Makes 4 large jars or 10 medium jars
3 lemons, halved and finely sliced
5 cups water
1½ cups malt vinegar
¼ cup coarsely chopped crystallised ginger
Trim figs and cut in half if large. Combine sugar, lemons, water, vinegar and ginger in a large pot and bring to a boil, stirring until sugar has dissolved. Add figs and simmer gently until soft (3 hours).
Divide figs and syrup between sterilised preserving jars, fill jars to overflowing with a little syrup or boiling water and seal with sterilised lids. They will keep for months in a cool, dark place.
Just one of the easy and delicious recipes in ESSENTIAL Volume Two: Sweet treats for Every Occasion (Annabel Langbein Media, $65), a beautiful compendium of hundreds of Annabel’s best-ever sweet recipes and cooking tips. It makes a wonderful Mothers’ Day, wedding or leaving home gift and it’s on sale from mid-March at Paper Plus, Whitcoulls, The Warehouse and all good bookstores. Find out more at annabel-langbein.com or follow Annabel on Facebook or Instagram.
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