If you are lucky enough to get a hold of very sweet figs (these were plucked from our garden in the mountains), here is a quick and delicious preserve made with just the fruits and a little water; I watched in amazement as Jovilyn Corcolla, a young Filipino woman, made it in front of me while she grabbed a skillet, peeled the figs and threw them in almost as an afterthought; the preserve is extra sweet from the fruit’s natural sweetness. Nothing else required.
- 1 1/2 pounds of extra sweet figs
- 1 cup of water
- Peel the figs and cut in 2 or 3 chunks; place in a large skillet with a heavy bottom; add one cup of water and bring to a simmer. Simmer over slow and gentle heat for 40 minutes or until the mixture thickens and becomes almost syrupy. Transfer to sterilized jars and cool.