Friday, March 17, 2017
Maggie Beer's Preserved Figs
It is fig season in Australia, short and sweet as it is. I have been lucky enough to track down some reasonably priced figs to play with.
This time, instead of baking with the figs or making jam, I made some preserved figs instead using this Maggie Beer recipe. The beauty of doing this is that the figs stayed in a near to natural state, but were saved from rotting (as they have a very short shelf life). Instead of Stone's ginger wine, I used the non-alcoholic Rochester's ginger syrup.
The figs were lovely served on icecream and on breakfast cereal and on toast!! Highly recommended.