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.