Fresh figs poached in ginger syrup

Fresh figs poached in ginger syrup

By
From
Arabesque
Photographer
William Meppem

Fresh figs are barely poached with pieces of glacé ginger and sweet spices in a light syrup. When fresh figs are out of season, you could also use good quality dried fig, simmered in the syrup until soft and plump. Serve with thick Greek-style yoghurt and a drizzle of honey.

Ingredients

Quantity Ingredient
150g caster sugar
400ml water
1 lemon, peeled
4 cardamom pods, cracked
1 cinnamon stick
1 dried lime, cracked, (optional)
60g glace ginger
12 fresh figs

Method

  1. Place the sugar in a pan with the water, lemon, 4 cardamom pods, cinnamon, lime and ginger. Bring to the boil, ensuring the sugar dissolves completely. Lower the heat and simmer for 5 minutes, then remove the pan from the heat.
  2. Peel the figs and place them in the syrup. Return the pan to a low heat and bring it slowly back to the boil. As soon as the syrup reaches the boil, remove the pan and allow the figs to cool down in the pan – no further poaching is required. (If you are using dried figs, simmer gently for 5 minutes, or until they are soft).
  3. Serve warm.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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