Candied Figs (Preserved Figs)
Decadent candied figs; perfect for when you need a touch of sweetness!
Servings: 40 figs
Calories: 86kcal
Equipment
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 6-quart Dutch oven 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.
Video
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.
Nutrition
Serving: 1fig | Calories: 86kcal | Carbohydrates: 22g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 1g | Sugar: 21g
