I recently bought a flat of 24 fresh figs at the market. Figs have a short season, and they are usually quite expensive in Northeast Ohio even when in season, so I was thrilled to find them for a good price. Of course, once I got them home, I had to figure out what to do with them. I scoured the ‘net looking for fresh fig recipes, and as usual, decided in the end to come up with something on my own.
I found a number of recipes for caramelized figs, figs with balsamic glaze, and fig compote. None of them was exactly what I was looking for, so I cobbled together a few recipes and came up with this one.
- 24 fresh figs
- 3/4 cup sugar
- 1 cup red wine vinegar
- 1 stick cinnamon, broken into pieces
- 3 whole cloves
- Wash and drain the figs, then cut off the stem end.
- Stand the figs upright in a stock pot. Sprinkle with sugar, then add remaining ingredients.
- Cover the pot an allow to sit overnight.
- The next day, uncover the pot and heat over medium-high heat until the juice begins to boil. Lower the heat and simmer, stirring occasionally, until the figs have cooked down and the sauce has thickened, about five hours.
- Cool in the pot, then transfer to a clean jar and store in the refrigerator. The flavor will continue to develop over several weeks, and the figs will keep in the refrigerator indefinitely
Makes about one quart.
Serve the figs with savory dishes like roasted meats or cheeses, or use to top ice cream or in rice or bread pudding. The rich, spicy flavor of the figs and sauce will put you in mind of the holidays.
My favorite way to eat them is right out of the container.