In September, Taste 4 Travel featured a “Getting Figgy With It” giveaway contest, and Chef Jacquie is happy to announce the winning recipe by Jackie Mansfield. Congratulations!
• 8 ripe figs, gently rinsed and patted dry
• 8 ounces white sugar
• ½ pint of cold water
• Zest and juice of one large orange
• 6 cardamom pods, lightly cracked open to expose the seeds. You can substitute with 3 teaspoons of Ground Cardamom
• 1 teaspoon of rose water
Combine sugar, water, cardamom, orange juice and zest in a medium pan. Stirring constantly over medium heat until the sugar has dissolved, and, then bring to a boil.
Carefully add the figs, reduce heat to a low simmer. Fold a piece of baking parchment to fit and rest gently on top of the figs to stop them moving around.
Simmer figs for 8 minutes or until they begin to soften. Remove with a slotted spoon and transfer to a serving dish.
Continue to simmer syrup for another 7-8 minutes to reduce slightly, then turn off heat and stir in the rose water. Pour the syrup over the figs and allow them to cool to room temperature.
Serve at room temperature or chilled; 2 figs per person.
Serve with a good dollop of plain Greek-style yogurt and syrup poured over or with room temperature cheese.