During the Holiday Baking Spree of 2009, I finally tried this recipe. When I got my Martha Stewart Living December 2008 issue, there was a recipe for Glaceed Figs, but I wasn’t so sure I would like it. The recipe has been haunting me since.
Finally, this year I decided to just give it a try. I’m glad I did!
This recipe is so incredibly easy, and it can be used in so many ways!
Glaceed Figs from Martha Stewart Living December 2008 {makes 10 figs}
Ingredients
- 10 ripe black mission figs
- 1 1/2 cups water
- 2 1/2 cups sugar
Directions
- Using a paring knife, carefully peel figs. Leave stem attached. Bring water and 2 cups sugar to a boil in a small saucepan, stirring until sugar dissolves. Add figs, and return to a boil. Reduce heat to a simmer, and cover partially. Cook at a very low simmer for 15 minutes. Return to a boil, then reduce to a very low simmer for 15 minutes more.
- Add remaining 1/2 cup sugar, stir gently, and cook until sugar dissolves. Simmer, undisturbed, until figs are translucent and tender but maintain their shape, about 45 minutes. Let cool in syrup. (Glaceed figs in syrup will keep, covered and refrigerated, for up to 1 week.) Drain figs on a wire rack before using.
Grade: A
Comments: These were so easy to make, and they were incredibly delicious. The figs can be used as toppings on cheese, cakes, and other sweet treats. I have no complaints!
