I forgot I found this awhile ago and forgot about it until Tex mentioned he makes candied figs


     

materials 

Wash the figs (preferably using gloves), to leave the milk will have turned.

 

Boil figs in plenty of water until punctured with a fork, about 5 '- 10' approx. (Water must cover them, so cover with a plate). Beware not to paravrasoume.

 

Strain the figs, rinse and xanasouronoume. 

Then put them in a bowl of water that we throw the juice of 2 lemons and let it firm up for 2-3 hours. Then strain them well.

 

At this stage, each fig in place of an almond or a walnut and cloves. (Where we cut with the knife). 

Put the water and sugar to boil. When the sugar is melted, pour the figs and almonds or walnuts our leftover. 

Boil the syrup around 10 '- 15 minutes (skim if necessary), turn off the heat, withdraw and leave it there overnight.

 

The next day, add the lemon juice and xanavrazoume sweet, until the syrup thickens (not dilute). 

 

Allow to cool and place in sterilized jars. 

 

- If the syrup is diluted will soon moldy sweet. In this case, throwing pieces you have moldy sweet and xanavrazoume adding a little sugar and syrup making firmer. 

 

- If the syrup is thick will ZACHAROS. In this case, the sweet xanavrazoume diluting it with a little water. 

 

- The grandmother and my mother, put the figs to stand in water in which they had put a piece of copper (blue vitriol) to tighten and maintain figs green color. I did not put and never broke the color.

http://faghta-giagias.blogspot.com/2012/05/blog-post_8263.html

What country is this recipe from?

Looks like greek to me.

I've used this one a couple of times with success.

Candied figs:
5lbs figs
6 cups granulated sugar plus 1/4 set aside for dusting the figs
1 1/2 cups water

Wash your figs in cold water

In a heavy-bottomed saucepan large enough to contain the figs comfortably, dissolve the sugar in the water over medium heat, stirring often, until a clear syrup is formed. Increase the heat, and bring the syrup to a boil, then add figs and continue to heat until syrup returns to a boil. Cover, and set aside for 24 hours.

After 24 hours, brings the fig mixture back to the boil, then cover and set aside again. Repeat process every 24 hours for a total of 5 times (5 days).

After the 5th boil, drain the figs and place them on a rack to dry. [If it seems necessary, cool and taste one fig at various stages of cooking, to check the texture. Stop cooking when desired (tender) texture is reached, if it is sooner than described.]

When drying figs on racks, each fig should be placed separately, do not overlap, for even drying. When they are almost dry (but still “tacky”), roll the figs in granulated sugar, or toss them, a few at a time in a bag or shallow covered container with granulated sugar to coat thoroughly. With your fingers, press the sugar into each fig, while pressing the pieces gently to flatten them slightly, if necessary.

Cool completely [the figs are dry enough when two pieces will not stick together if pressed together] and store in an airtight container in a cool, dark, dry place.

Heck, I'll post my fig preserves as well.  I like to cook a lot so I have a bunch of recipes.

Fig Preserves:
5lbs of fresh figs
5lbs of granulated sugar

Wash and stem your figs.  Let come to room temperature.

Put the figs in a large stock pot and cover with the sugar and heat on medium heat stirring constantly.  Once the sugar has dissolved, increase the heat to high and bring to a hard boil.

Reduce the heat to medium-low and gently boil for 40 minutes, stirring frequently.

The preserves are done when the foam that has formed on the surface dissipates and the syrup coats the back of the spoon.  Should make 6-7 pints.

Tex thats allot of work but I am sure it is worth it in the end, one question when making this do you want figs that are not quite fully ripened?

Yes, they should be a day or two away from being ripe when you pick them, ideally. 

Hi,
In the first recipe the figs seem far from ripening, funny - look at pic number 2.

Thanks Dave and Tex.

Dave, do you what xanavrazoume means?

Moldy sweet can't be good, yes..no?

Bass has a recipe similar to this on his web site I believe.  I haven't tried it myself, maybe someday.

I just wonder if green, unripe figs would make good "kosher dills"...like green tomato pickles?


Frank

Sure wish I could figure out definitively the recipe. Would not want to use precious figs and have a bad result due to translation issue. The pictures of the final product are stunning!

[QUOTE=Chivas]Looks like greek to me.[/QUOTE]

Your right, Greeks and Cypriots do a lot of this,I have eaten lots of these kind of figs during my childhood.
The Greeks call all candied fruits "Spoon Sweets"

So please, for clarification, these are the unripe figs, correct?
I've seen recipes like these posted towards the end of the growing season by folks who had an abundant amount of left over "green" figs that did not ripen in time.

Thank you for posting.