This Fig Confit is inspired by my grandmother’s Persian Fig Jam recipe. Ideally, you use white figs as their skin is very thin. But other small figs work, too. I usually cook this tasty fig confit at the beginning of fig season and use it for many different recipes. It goes very well with cheeses, is a tasty topping for yoghurts and granolas, and also tastes amazing as a jam on bread.
Ingredients
500g small white figs
300g sugar
200ml water
3 cardamom pods (slightly crushed)
1/2 tsp ground saffron sugar (Crush 15 strands of saffron with 1/2 tsp sugar in a mortar)
Method
Wash and dry 500g small figs.
Use a fork to poke a few holes into each fig.
Place the figs into a saucepan and cover them with 300g sugar. Place a lid on the saucepan and let the figs absorb the sugar overnight.
The next day: Add 200ml water and 3 crushed cardamom pods to the saucepan, stir well, and let simmer on low heat for 1 hour. Keep stirring occasionally,
After 1 hour, add 1/2 tsp ground saffron sugar (dissolved in a bit of boiling water) and let it simmer for 15 more minutes.
The confit is ready when neither watery nor too thick.
Pour the confit into a jar. Refrigerate the confit when it has cooled down.
Nooshe Jan! (“Enjoy” in Farsi)
Let me know if you have made this recipe and leave your comments below. You can find the reel to this and many more recipes on my Instagram page.
