Whole figs are simmered in syrup spiced with cinnamon, cloves, and cardamom until delectable. The Candied Figs (also called Preserve Figs and Glacé Figs) are then dried on a dehydrator until candied. Preserve Figs can be added to fig bread, charcuterie boards, or enjoyed as is!
So what are preserved figs or Candied figs? Let's first look at the definition of Candied Fruit: Crystallized fruit, or glacé fruit, is when whole fruit, pieces of fruit, or peel, are cooked over a long period in a sugary syrup.
Over time, the syrup absorbs the moisture from the fruit and preserves it. In most candied figs recipes, the figs are cooked for a long period of time (sometimes up to a week).
Eventually, the preserved figs are dried, or semi-dried. Sometimes the figs are dredged in more sugar. I can't recommend candied figs if you are diabetic, or watching your sugar intake. But, if you are in good health, and want to indulge occasionally, you have to try them!
Preserved figs are delicious by themselves, or as a topping over ice cream. You can also drizzle some of the leftover syrup (once you strain the candied figs) over the ice cream if you're really brave!
🍐How to Make This Recipe
Step 1: Stir water and sugar in a medium-sized saucepan and simmer over medium heat, until sugar is dissolved. Add lemon slices, cardamom pods, whole cloves, and cinnamon stick, and bring to a boil.
Step 2: Place whole figs into a strainer and gently wash them. Carefully plop figs, one by one, into the saucepan. Simmer the figs and the syrup for 1-½ hours.
Step 3: Rest figs for at least 12 hours or overnight. This will allow the figs to absorb the flavor of the syrup.
Day Two (or 12 hours later)
Step 4: Bring the syrup to a simmer for the second time. Simmer the figs for 1-½ hours. Allow the figs to rest in the syrup for another 12 hours or overnight.
Pro Tip: If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.
Day Three (or 12 hours later)
Step 6: Drain the figs and retain the syrup for other uses. Place figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until the glace figs have the desired texture.
🍏 Fig Varieties
Did you know that there are hundreds of fig varieties? But, don't worry, I won't be discussing all of those varieties. I will focus on the three most common varieties found in America: Calimyrna figs, Brown Turkey, and Black Mission.
Before I get into the fig varieties, I would like to highlight the fact that figs originated in the Middle East. In fact, figs are mentioned throughout the Bible; some believe that they might have been the "forbidden fruit" but I hold on to my theory that quince is the forbidden fruit.
Calimyrna
One of the most common fig varieties is Calimyrna figs. This is the variety that I have in my backyard. They were originally known as Smyrna figs, which was the name of an ancient city in Turkey.
When they began growing them in California, they changed the name to Calimyrna. These figs are green and turn lighter in color as they ripen. The sweet, nutty flesh on the inside is pink.
Calimyrna figs are delicious right off the tree but can be purchased dried as well. I use them to make Fig and Goat Cheese Pizza, Fig Preserves, Fig Cake, Fig Scones, and fig newtons.
Brown Turkey Figs
Brown turkey figs have a rust-colored exterior, and a pale pink interior. Compared to most figs, they are milder in flavor and sweetness.
Turkey Figs are perfect for baking, or to use for making jam.
Black Mission Figs
Have you ever wondered where black mission figs got their name? Well, Spanish Franciscan missionaries are responsible for bringing this variety of figs to southern California.
In 1769, the same year San Diego was founded, the figs were planted at the San Diego Mission. As a result, these figs became known as black "mission" figs.
These figs have a dark, purplish-black exterior, and a strawberry-colored interior. This variety is very sweet and can be usually found both fresh, and dried.
👩🏼🍳Pro Tips
- To avoid burning the figs, make sure the heat isn't too high and that you keep an eye on the figs as they're simmering.
- If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.
- Store the candied figs in mason jars and keep them refrigerated for up to 6 months.
🍋Related Recipes
If you enjoy this candied figs recipe, be sure to try candied orange slices too!
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📖 Recipe
Candied Figs | Preserved Figs
Ingredients
- 3 cups water
- 3 cups sugar
- 3 fresh or dehydrated lemon slices
- 1 teaspoon cardamom pods
- ½ teaspoon whole cloves
- 1 inch cinnamon stick
- 3 pounds whole figs
Instructions
- Stir water and sugar in a medium-sized saucepan and simmer over medium heat, until sugar is dissolved. Add lemon slices, cardamom pods, whole cloves, and cinnamon stick and bring to a boil.
- Place whole figs into a strainer and gently wash them. Carefully plop figs, one by one, into the saucepan. Simmer the figs and the syrup for 1-½ hours.
Day 2 (or 12 hours later)
- Bring the syrup to a simmer for the second time. Simmer the figs for 1-½ hours. Allow the figs to rest in the syrup for another 12 hours or overnight.
Day 3 (or 12 hours later)
- Drain the figs and retain the syrup for other uses. Place figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until the glace figs have the desired texture.
Notes
- To avoid burning the figs, make sure the heat isn't too high and that you keep an eye on the figs as they're simmering.
- If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.
- Store the candied figs in mason jars and keep them refrigerated for up to 6 months.
Robin Green says
Easy as, especially for 75 old retiree! Fabulous flavours, fluffy as, very filling. Made double quantity to achieve a big bread loaf. Baked in BBQ tin foil tray, great crispy crust.
Robyn says
Have tried this with just doing the simmering once for 1and half hours, and they were delicious. what is the reason for a second simmering for 1 and half hours?
Hilda Sterner says
Hi Robyn,
I simmer them longer to get the desired flavor and texture, however, if you are happy with the results after 1 1/2 hours, even better!
Dee says
These fig’s are amazing I was buying them for $50 a kilo. I’ve made one lot and going a second today.. I dehydrated the first lots for about 14 to 16 hours and they were perfect .. as it makes 2 trays you can do other fruit and vege with the figs
Hilda Sterner says
Hi Dee,
Wow, that's a lot of money for candied figs. I'm glad you found me and this recipe. Enjoy them. I sure do miss them. I might have to try making them with dehydrated figs since we don't have figs in Montana.
Keek says
Sounds so delicious, and a bit like my aunt used to make! Any words of wisdom about tryinb this with dried figs (since fresh are out of season)?
Hilda Sterner says
Hi Keek, Although I've never tried using dried figs for this recipe, I've considered it. The only thing is you'd probably skip the last part. Since you'd be starting with dried figs, you probably wouldn't want to dry them again after rehydrating them. Does the make sense?
Claire says
I've been making this every season since I moved to a property with a fig tree. It is a great way to make the very average figs super delicious!
Thank you!
Hilda Sterner says
Hi Claire, I'm so jealous! I'm totally missing my figs here in Montana, enjoy!
Kathleen says
I haven't made them yet and I'm picking figs fresh off the tree for it today but I want to know if I can use freshly frozen figs for this recipe too? my tree is loaded so I've been freezing alot for future fig jam.
Hilda Sterner says
Hi Kathleen, I've never tried using frozen figs before, but I assume it would be ok, as long as they can take all the simmering without falling apart. That would be my main concern.