Last weekend, we visited my aunt, she has a nice house situated on a hill, facing mountains; as well a dozen of cats, of different colors and different ages… very cute but not domestic. So my aunt gave me a bucket full of fresh figs. The fig season reached its end at my village.
Tasting the poached figs that my aunt has prepared, made me want to try her recipe. The figs were juicy, sweet, aromatic, extremely delicious.
Choosing firm figs will conserve their firmness after poaching. I used a couple of scented geranium and few cloves. They gave the figs an amazing, delicious fragrance. These figs can be preserved for the winter time, and are a good dessert to be served after lunch, for your guests.
Poached Figs with Geranium
– 1 kilo fresh figs
– 1 liter water
– 250 g sugar
– a couple of geranium stems
– 5 cloves
– a juice of one small lemon
In a large pan, put the water, sugar, geranium and cloves together, on medium heat until it boils, ( the water turns into a green-yellowish color) then put the figs, one at a time, and let boil for around 45-50 minutes or even 1 hour until the water evaporates and you have a condensed syrup.
Turn off the heat and squeeze the lemon and let set and cool a bit in the pan before transfering to a glass jar. The figs can be conserved for a long period.