Fig and Almond Conserve
| 3 cups (1½ lbs/750g) sugar |
¾ cup ( 185 ml ) water |
| grated zest of 1 lemon |
3 lbs/1½ kg firm, ripe figs |
| 1 lemon thinly sliced |
1 cup blanched, toasted almonds |
|
½ cup (125 ml) cognac brandy
|
|
Place the sugar, water and lemon zest in a saucepan over a
low heat and cook for 5 minutes until the sugar has dissolved. Add the whole
figs and lemon slices, bring to the boil, and then simmer for 15 minutes. Remove
the pan from the heat, cover with a dishcloth, and leave for 12 hours or
overnight. Return the pan to a medium heat, bring the mixture to the boil, then
simmer for 30 to 35 minutes or until the mixture is thick. Add the almonds and
the brandy. Cook for a further 2 minutes. Remove the pan from the heat and let
stand for 10 minutes, stirring occasionally. Spoon the conserve into warm,
sterilized jars and seal. Wait 2 weeks before using.
Makes about 6 cups.
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