Figs confit in Porto. Recipe

Desserts

Today I bring you an exquisite recipe, but laborious, not because it is complicated but because you will need a few days to finish it, figs candied in Port. As a reward for your dedication, you will get a delicious preserve, the kind that you only got in the past, when you didn't have such a busy life.

On this occasion I have used some wild figs that a friend gave me, hence they are small and apparently with worse appearance than the perfect ones that we see in stores, but their flavor, achieved by a slow ripening, has made me stay a spectacular preserve, and for which I can already think of a few preparations.

Ingredients

For 5 persons
  • Figs 1 kg
  • Water 700 ml
  • Port wine 300 ml
  • Sugar 1 kg
  • Orange, the peel of a unit
  • Nails 1
  • Cinnamon stick 1
  • Baking soda, 1 teaspoon

How to make candied figs in Porto

Difficulty: Easy
  • Total time 2 h 15 min
  • Elaboration 1 hour
  • Cooking 1 h 15 min
  • Repose 12 h

We will start by piercing the figs with a knitting needle and put them in cold water for twelve hours, changing the water three times during that time. Once the time has passed, we drain them and put them in boiling water along with the teaspoon of bicarbonate. We cook them for thirty minutes, drain them and reserve.

To prepare the syrup, put 700 milliliters of water and 300 milliliters of Port in a pot, along with a kilo of sugar, and also the orange peel, cinnamon and a clove. Heat until the sugar dissolves, turn up the heat and bring to a boil for fifteen minutes.

Turn off the heat and place the figs in the pot, bringing to a boil again for five minutes over low heat. Once the time is up, turn off the heat and cover the pot. Leaving the preparation until the next day.

Repeat this boil for five minutes for five more days. Blunt in sterile jars and let stand for two weeks before consuming.

With what to accompany the candied figs to Porto

Figs confit in Porto are exquisite to accompany cheese cakes, ice cream, curds and salty cold cuts. They are also ideal, now that Christmas is coming soon, as an artisan jpgt for our family and friends, and if you don't like liqueurs, simply substitute the amount of Port in the recipe for water and continue the preparation in the same way.

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Topics
  • Sauces and garnishes recipes
  • Cinnamon
  • Port
  • Figs
  • Preserves
  • Fittings

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Tags:  Desserts Selection Recipes 

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