Figs in syrup
Published on 7 August 2026
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As every year, with plenty of figs available, I made caramelised figs: a slightly different version from the one already published. These are lightly flavoured with rum. When I taste them, I will tell you which version is best. I love them served with cheese.
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Ingredients
INGREDIENTS
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Method
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I choose ripe but intact figs with their stalks, wash quickly and dry with kitchen paper.
I put the water and sugar in a saucepan.
With a vegetable peeler I remove the yellow peel of the organic lemon "from my garden" and add it.
I put it on the heat and bring to the boil until the syrup is clear.
I add the figs without overlapping, cover with the lid and cook for 40 minutes from when it returns to the boil, over a low heat.
Halfway through cooking I spoon syrup over them.
Meanwhile I prepare the jars, washing and drying them. The original describes sterilising them in the oven at 130°C for 20 minutes, or in water using the usual method.
After 40 minutes the figs are ready and I remove them from the heat.
I put them in the jars without syrup and add a tablespoon of rum, which is optional, or a few drops of lemon juice.
I return the syrup to the heat and stir for about 10 minutes.
The syrup reduces, becoming amber and thick.
I pour it into the jars and close the lids.
I check that the lid forms a vacuum seal.
I store them in the cupboard. A recipe by Rosaria Rinaldi.
Original source: https://incucinaconlilly.com/2026/08/07/fichi-sciroppati/