Saffron & Fig Syrup Poached Wild Figs

Ingredients

250 gm Mini Dried Wild Figs

3 tbls Caster Sugar

1 Cup Water

1 Pinch Saffron Threads

2 tbls Sticky Fig Syrup

1 tbls Lemon Juice

Cooking Method

In a small to medium sized saucepan place the caster sugar, water, saffron threads, lemon juice and sticky fig syrup. Heat over a gentle heat until the sugar has dissolved. Place the figs in the syrup, cover with a cartouche and very gently simmer for 35-40 minutes.

Remove from the heat and allow to cool before serving or transferring to an airtight container.

Serve with cheese or even ice-cream!

Cook’s Tip

A cartouche is a piece of baking paper cut to a size slightly larger than the saucepan you are using, this will keep the fruit submerged while poaching.

Dried mini wild figs are available in specialty Afghan grocery stores or Health food stores specialising in dried fruits and nuts.