Fig syrup is made from fresh or dried figs and can be used as a topping for sweet desserts or a sauce for meats. Simple versions include figs, lemon, and sugar, while more complex versions may include spices and vinegar. The syrup is made by cooking the figs in water, straining, and adding sugar or honey. It can be canned for later use.
Fig syrup is a type of sweet syrup made from fresh or dried figs. While it’s often made with relatively few ingredients, some gourmet versions are more complex. It can be used as a topping for pancakes or waffles, ice cream or other sweet desserts, as well as a flavoring for homemade ice cream. Some versions can be used as a sauce for meats.
Simple versions of fig syrup include figs, lemon juice, lemon peel or zest, and sugar or honey. Fresh figs are most commonly used, but dried figs can be substituted. More complex versions may also include spices such as cinnamon, white pepper and cumin as well as sherry vinegar, orange juice and shallots. Water is also required for any version of this syrup.
To make fig syrup, figs are normally chopped and then cooked in water for two to three hours. Some versions add the lemon components with the figs, but others may add them only after the figs have been boiled to a soft pulp. Once the pulp is created, it needs to be tensioned. The strain can be obtained through a fine sieve, colander or mill, or alternatively by using a gelatin bag or cheesecloth. Some versions suggest straining through the sieve first and then back through the bag of gelatin to ensure a clear, seedless syrup.
Once the sieving is done, sugar or honey can be added. Although honey often has a set amount, sugar is usually added in proportion to the fig juice, so the juice must be measured out before the amount of sugar needed can be determined. The sugar-juice mixture is then heated and reduced to a syrupy consistency.
More complex versions may cook the shallots in oil before adding the figs. After a short cooking of the figs, spices are added and cooked until fragrant. Honey and vinegar are then included and it is allowed to simmer for about an hour while it reduces. The syrup is then filtered before it can be served. Complex versions are more often used as accompaniments to game meats such as duck or venison.
Once complete, the fig syrup can be allowed to cool to room temperature and served or canned for later use. When jarred and sealed in a pressure can, the syrup can keep for up to a year without refrigeration. Syrup that isn’t canned, however, or canned syrup that has been opened, can keep for up to a month when refrigerated.
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