Ingredients:
50 unripe figs
1.5 kgs sugar
1 cup of cooking quick pickling lime
3 cups of water
½ cup of lemon juice
Cloves and/or vanilla
50 blanched and roasted almonds (optional) or use 25 and split them into two pieces
2 tablespoons of lemon juice
Method:
1. Peal off a thin layer of skin from the figs. Place them in a big pot with the water and quick lime for 1 hour.
2. Rinse the figs thoroughly and return to pot, cover with water and bring them to boil. Use a skewer or a knitting needle to poke them and when they fall off the skewer you will know that they are cooked.
3. Remove from the heat, drain them and use fresh water to cover them and add the lemon juice. Let them soak for one hour.
4. Blanche and roast the almonds and after the one hour drain the figs again and insert one almond in each. Push it from underneath.
5. Put them back on the pan, cover with sugar and the 3 cups of water and let them rest for half an hour.
6. Put them back on the heat and bring them to boil, reduce heat and simmer for 15 minutes.
7. Leave them in the pot all night and the following day bring them to boil again until syrup is thick. When they are done, add 2 tablespoons of lemon juice and the vanilla.
8. Remove from heat and they should cool down before placing them into sterilised jars.
