One feature of life in Lebanon that is a big positive is the abundance of fruit trees that seem to grow everywhere; figs and olives being a prime example.
We had a large bucket of figs; they were not the best figs of the season but they were still sweet. Here is a traditional way to preserve them from Chef Ramzi’s The Culinary Heritage of Lebanon.
- 2 pounds of figs
- 2 cups of sugar
- 1 1/2 teaspoons of fresh lemon juice
- Peel the figs; leave them whole. Place them in a dish and cover them with sugar and about 1/2 cup of water and let them sit overnight.
- The next day, drop the figs and juice that has formed into a heavy-bottomed pot; bring to a simmer and as soon as the froth appears on the surface, add the fresh lemon juice. Stir gently so as not to smash the figs;
- Simmer gently for one hour or until the figs and the liquid are syrupy and thick. Test by scooping out a teaspoon on a plate. Cool and keep in a jar in the fridge.
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