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Figs in Syrup
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Choose figs not very ripe, as they must be kept whole. Peel them carefully with a very sharp knife or a potato peeler, do not remove the stalks. In a preservnig pan, put the sugar and water and stir until sugar has dissolved. Put over low heat and bring to the boil. Add figs and cook slowly for about 15 minutes, scuming carefully. Leave for 24 hours in a cool place. After that time, cook for another 40 minutes. Then take a little syrup with your fingers (put them before in cold water to prevent burning) and separate them: the syrup must stick and form resistant fibres. If this point is not reached, cook for a few minutes more. Leave for another 24 hours and finally bottle in clean jars. Sterilize for 30 minutes at 88 C in a "Bain-Marie". Serve with ice-cream, for decorating cakes and tarts or just alone. For a delicate flavour, you can put a vanilla bean in the syrup.
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