I’m always really excited when I find a fig tree – like something in me forgets that I live in England now, and I’ve yet to pick a ripe fig from a tree – even here in the very South of England.
Fortunately a South African friend of mine invited me round to her house last year, and out of her cupboard she brought a jar of green fig preserve, reminding me how, back home, we used to deal with the figs before the birds could get to them.
This is one of many recipes – in reading up on it, I realise that it’s also something the Turkish do, so who knows how it made it’s way into the South African diet – to me it’s definitely a South African staple, so here’s the recipe, should you too have access to a big fig tree that never bears fruit. You’ll never look back.
Two things: it’s a bit fiddly to get the figs to the point of ready, but well worth the effort. Also, I don’t tend to add the spices in the boil. I add them to jars when they’re ready to be bottled up – this means I might have a fig and cardamom, a fig and cinnamon or a fig and clove, slightly different flavours, which keeps it fun and exciting.
Sometimes the figs we find are really big – too big to fit into gifting or ‘single portion’ (aka, enough for one meal) jars. If that’s the case, halve or quarter the figs before adding them to the sugar syrup. It doesn’t look as pretty in the jar, but in reality, when you pull them out to eat on your crackers you would rarely eat a whole one on a single cracker anyway.
- 1kg unripe figs
- 1kg sugar
- 1.250 ml (also 1.25kg!) water
- Spices (cloves, cinnamon stick or cardamom all work well)
- Juice of 1 lemon
- Bring a pot of water to boil - just enough to cover the figs. Add the figs and boil for ten minutes. Empty out and refill the pot, bringing the figs to boil and boiling for another ten minutes. This is important, as it's what makes them lose the bitter/unripe taste.
- Drain and leave to cool.
- Once cool enough to touch, squeeze the figs - there may may be some white liquid that drains out. If there's still a lot of white juice, boil again for ten more minutes, then squeeze again. It seems fiddly, but is well worth it!
- In a clean pot, bring the 1.250ml water to boil and add sugar. Once the sugar is dissolved, add the squeezed figs. They will resume their original shape during this process, unless of course, you've cut them.
- Add the spices of choice* and boil figs in the sugar syrup for about 25 minutes. Add the lemon juice and boil 5 minutes more.
- Pour into sterilised jars, making sure the syrup covers the figs. *I tend to leave out the spices in the previous step and add different spices into the jars at this point so that I have different spice varieties. Close while hot to create a vacuum seal.
- Keep in a cool dark place, and transfer to the fridge once opened as it's actually best cold, served with goats cheese and parma ham - or just goats cheese if you're veggie.
Combine the yolks, spinach, mayo and paprika in a food processor and blend till it’s a smooth mix (2 mins, speed 4 in the Thermomix®)
I decided to put the dip into a bowl and hover the bowl inside the mouth of the pumpkin. I don’t know if that’s necessary or if you can just put it in the pumpkin, but I decided it would be easier in this instance to keep cool, and that the pumpkin itself was reusable for a number of days and other recipes if not. Also, if you’re particularly skilled at carving (I’m not!) a fake candle inside, under the dip could look very pretty too.
