A recipe from Sophie Grigson. This is lovely served on bread or toast or as a simple pudding with thick yoghurt.
Ingredients
- zest of 1 orange pared in wide strips
- juice of 2 oranges
- juice of 1/2 lemon
- 2 lb dried figs
- 1/2 pint Earl Grey Tea
- 1 lb granulated sugar
- 1 stick cinnamon
- 5 whole cloves
- 4 oz walnuts roughly chopped
Servings:
Instructions
- Chop the figs roughly discarding stems. Place in a large saucepan with the orange zest and juice, lemon juice, tea, cinnamon and cloves. Add 1/2 pint water and leave to soak for 4 hours.
- Warm the sugar in a low oven. Put the pan of figs over a low to moderate heat and add the sugar. Stir until the sugar has dissolved completely.
- Bring to the boil and simmer until thick, stirring occasionally at first and more often as it thickens to prevent burning. The syrup should coat the back of a spoon.
- Stir in the walnuts then pour into hot sterilised jars. Seal and label.
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