Name: Spiced Figs in Syrup
Total time: 1 d 3 h 30 min
Ingredients: 3 cups water; 1¼ cups packed dark brown sugar; 3 whole cloves; 2 whole allspice berries; 1 cinnamon stick; Pinch salt; 12 firm fresh figs

Why This Recipe Works

For our figs preserved in spiced syrup, we were inspired by the aromatic Latin American classic dulce de higos. Served with cheese as a traditional Easter dessert in Ecuador, these fragrant figs are candied in a dark syrup and customarily made using panela or piloncillo, a form of unprocessed, hard brown sugar. In order to make this recipe more accessible, we turned to dark brown sugar to sweeten our syrup. Some recipes call for honey or molasses, but we found these additions overwhelming and unnecessary alongside the dynamic combination of cinnamon, cloves, and allspice. We found many versions of this dish calling for various pre-treatments of the figs' skins. Some recipes called for soaking the figs in a baking soda solution to soften their exterior. Other recipes required small slits to be cut into the skin of each fig, while one recipe said to (tediously) peel each fig. We found all of these additional steps unnecessary extra work; in fact, we loved the textural contrast between the figs' thin yet toothsome skins and supple, soft fruit.

Before You Begin

Any variety of fresh figs will work in this recipe. This fruit cannot be processed for long-term storage.

Instructions

Bring water, sugar, cloves, allspice, cinnamon stick, and salt to boil in Dutch oven over medium heat and stir to dissolve sugar.

Stir in figs and return to boil. Reduce heat to medium-low and simmer, stirring and adjusting heat as needed, until figs have darkened and syrup is thickened and measures about 1 cup, about 1 hour. Remove pot from heat and let figs cool slightly.

Using funnel and slotted spoon, gently pack figs into two 1-cup jars. Ladle syrup over figs to cover. Let fruit cool to room temperature, cover, and refrigerate for 24 hours before serving. (Fruit can be refrigerated for up to 1 week.)