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.
3 comments:
Ooh I must give this a go! I am crazy for figs and can't stand for them to end. This will prolong the season nicely! :D
Given my recent enjoyment of figs this is very well timed! Our fig season is coming up, too :-) (Although all UK figs actually come from Turkey!)
They look so lovely in the jar. I haven't eaten many fogs but I do love green ginger wine!!
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