Photo by Tamara West
These are as intriguing served warm with icecream as they are chilled and served with cheese, cold meats or terrines.
|500 g||Fresh figs, slightly under-ripe with stems attached|
|1 piece||Cinnamon stick|
|½ tsp||Allspice berries|
|1½ cups||Apple cider vinegar, or use red wine vinegar|
|½ cup||Rum, choose a spiced one|
|½ cup||Apple juice, or use water|
|2 Tbsp||Brown sugar|
|1 stalk||Lemongrass, use the stem end only|
|1||Lemon, zest and juice, or use zest and juice of 1 orange|
- Gently wash and drain the figs. In a mortar and pestle, lightly crush star anise, cinnamon bark and peppercorns and allspice berries.
- In a saucepan, place apple cider (or red wine) vinegar, spiced rum, apple juice or water, honey and brown sugar. Add the spices, the lemongrass stalk, bay leaf, and the zest and juice of a lemon or orange.
- Bring to the boil then lower to a simmer. Add figs and gently poach for 45 minutes, or until they’re soft. Remove figs to a sterilised jar, strain over the liquor and seal. Refrigerate once opened.