Goat cheese and figs are a classic pairing. I was gifted some beautiful fresh figs a few days ago and decided to preserve them so we can enjoy them with our homemade chevre and crackers over the next few months.
This recipe was adapted from the Ball Book of Home Preserving. You'll need:
8 cups of figs
4 cups water
2 2/3 cups sugar
1 lemon sliced thinly and deseeded.
Here's what we were gifted, aren't they gorgeous?
The first step is to pour boiling water over them to cover and let them sit for 15 minutes. After that, drain and rinse them.
Bring the water, sugar and lemon slices to a boil. Hold at a boil for 10 minutes then discard the lemon slices.
Working in batches, boil the figs in the syrup in a single layer for 15 minutes.
See how they shrivel up after boiling? When the entire batch is done, pour the syrup on the figs, cover with plastic wrap and let sit at room temperature over night.
The next day bring the fig mixture to a boil again.
Process them in sterilized jars in a boiling water bath for 10 minutes per standard canning instructions. They will also be terrific on biscuits, and to fancy up cocktails. Fig Manhattan anyone?