Hello, beautiful people! How are you? Welcome to Paulina Cocina . Today we welcome you with our hands full of love because we're about to prepare some Figs in Syrup .
This fig dish is a special summer treat that you can enjoy year-round. The result is a delicious dessert , perfect for ice cream and desserts.
We all have memories of Grandma making them, and the formula is really simple. Once you make them, you'll never forget them again.
About figs in syrup
Summer brings figs , and what a delicious gift this season offers, even if some people don't dare try them. They don't know what they're missing!
And like everything delicious, figs have a little problem: they spoil quickly. To eat them year-round, the ideal way to do it is to preserve them. There's nothing better than making the recipe for figs in syrup now that they're at their peak and storing them . Thanks to this divine creation, you can enjoy all the benefits of figs no matter what month it is.
What are the benefits of eating figs in syrup?
Benefits of eating figs (and these figs in syrup, of course)
Anyone who has enjoyed the scent of a fig tree at dusk knows, as I do, that the fig is a unique fruit.
- Sweet, succulent, and nutritious , it provides energy, minerals, and abundant fiber. Its digestive and anticancer properties are particularly noteworthy.
- Because of their carbohydrate content , eating figs in the morning for breakfast or as a snack can help you gain some energy.
- Its fiber content is notable, as this is a necessary component for maintaining good digestion and heart health.
#FACT: Figs were previously prescribed for Olympic athletes.
Other ways to cook with figs
It's not very common to find recipes with fresh figs, as most people prefer to eat them just like that, picked from the tree, peeled with their hands, and that's it. Still, here are some possible combinations that are very good.
- They pair wonderfully with leafy greens like spinach, arugula, escarole, or watercress ; with endives; with nuts; with garlic and spring onions; with tofu; and with all kinds of breads and doughs.
- As for seasonings, rosemary, oregano, sage, chives, mint, and black pepper add richness.
- Traditionally, they are most commonly used in desserts. Fruit salad recipes are a hit, in sauces, jams, marmalades, cookies, breads, cakes, and baked goods in general, such as fig bread.
Details to keep in mind for perfect figs in syrup
- When the figs are finished, you can use the leftover syrup from the jars to coat cakes.
- It is important to choose figs that are not too ripe , so that they do not fall apart during cooking.
- A very effective way to flavor the syrup is to add lemon, orange, or lime peel , a little ginger, or a cinnamon stick to the saucepan where you're preparing the syrup. Just remember to remove them when you're done cooking.
- Weighing them to correctly calculate the proportions of the other ingredients is really important to ensure success.
- Add a splash of your favorite liqueur, it gives this dessert a twist and it turns out great, just don't overdo it, you don't want to over-drink the fruit.
- If you have one, you can use a double-bottomed pot so the fruit doesn't stick together.
- Avoid stirring too much during cooking . This way, the figs won't break.
- If you let them cool overnight before cooking them again, it's even better!
Figs in general, and these figs in syrup in particular, are a one-way trip. I hope you have much success with this recipe! If you have any questions, please leave them in the comments.
Yami.
Recipe for figs in syrup
Ingredients
- 1 kilo of figs at their peak, but not too ripe.
- 800 grams of white sugar
- 1 liter of water
- A tablespoon of vanilla, orange peel, grated ginger, or a cinnamon stick for fragrance.
How to make figs in syrup step by step
- Clean the figs thoroughly with just water. Pierce the ends with a toothpick so that when you dip them into the syrup, they absorb the liquid.
- Place the figs in a pot of water and cook until the water comes to a boil. Once this is done, add the sugar and season with vanilla essence, cinnamon, orange peel, or ginger. Simmer over low heat for about 20 minutes. Turn off the heat and let it cool completely.
- After this time, return to low heat for another 20 minutes. Turn off the heat and let it cool. Repeat this process until your figs begin to shine and become almost translucent. Remove the vanilla, ginger, orange peel, or cinnamon stick.
- We'll notice that the syrup will begin to thicken or thicken. Then they can be stored until ready to eat. These figs in syrup can be stored for a long time.
Do we add the sugar to the water from the first boil?
Very good recipe? How long should they be boiled to preserve them?
3 times they are left to cook and cool or 2 if the syrup is already thick gcs
Many of us are following you from Uruguay! We love how you explain your recipes, and the recipes themselves too! Cheers!
It's the same with white figs.
How much water should I put in?
Then do you have to use a double boiler to preserve them?
Hi, I have honey and I want to replace the sugar with honey. Is this possible? Do you have any ratios? Thanks.
I'm diabetic. How do I replace sugar?
I need the recipe for fig and walnut bites. They're my weakness, and I have a super-rich fig tree!
I can't get quicklime, there are no euros left without it, they end up flabby. Is there another product to replace it?
Hello, I've seen that they boil them first to remove that white liquid. I did it without blanching them first, and although they are delicious, I get a strange taste, I don't know if that's what it is, like a smell and taste as if they were green.
Do not add the cinnamon stick, as it completely changes the flavor of the threads and makes the preparation bitter.
Hello! I have some dried figs I brought from Istanbul (amazing!), but I'd like to add a syrup to them...how can I make them? Thanks!
I ran out of sugar or cooking, the syrup is a bit runny… how can I improve it?
Very good recipes.