Nigella Lawson's figs in rum

Back in July I found a jar of  baby figs in syrup which were delicious spooned over quark or marscapone.  Anyway, today I was looking through one of the best baking cookery books - How to Be A Domestic Goddess by Nigella Lawson, and came across a recipe for them.

These are the black figs I found on sale, stacked up on one of the fruit stalls on the market, and will eventually store the jar in the larder next to the beech leaf gin, sloe gin and cherry kirsch.


Nigella Lawson's figs in rum syrup

1 kg of black figs
500g caster sugar
500ml water
75ml white rum (plus two tbps more as needed)
a one litre jar

Wash and carefully dry the figs and set aside in a colander.

Put the sugar and water in a large pan and bring slowly to the boil so that the sugar has dissolved before the liquid reaches boiling point.

Let the syrup bubble for 15 mins and then take off the heat.  Add the 75ml of rum and gently follow with the figs.  Swill the pan so that the figs are more or less covered and cook at a simmer for 1 1/2 hours with the lid on at an angle so that not to much liquid evaporates, and nor does it bubble over.

Stir every so often to turn the figs gently to ensure all parts are equally cooked.

Place the figs into the clean preserving jar and then return to juices back on to the heat and let them boil for 10 mins to reduce further.  Remove from the heat, add the further two tbsps of rum and pour over the figs.  Add more rum if needed to cover the figs.  Close the lid and leave in a dark, cool place for 6 weeks at least, and up to 6 months.

How to eat figs in rum once they're ready: here with quark and almonds