Moroccan · Condiment
Fresh Figs Poached in Honey Syrup
Whole fresh figs gently poached in a honey syrup scented with cinnamon, lemon and orange-blossom water make a luscious preserve-cum-dessert, the fruit turning glossy and jammy while holding its shape. Spooned over yoghurt, ice cream or fresh cheese, or eaten straight from the jar, they are a beautiful way to hold onto fig season.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 12
- Level
- Easy
Ingredients
- 600 g small firm fresh figs
- 150 g honey
- 100 g sugar
- 400 ml water
- 1 cinnamon stick
- 1 strip of lemon peel and juice of 1/2 lemon
- 1 tbsp orange-blossom water
Method
- 1
Make the syrup
Bring the water, honey, sugar, cinnamon stick and lemon peel to a simmer, stirring, until the sugar dissolves.
- 2
Add the figs
Lower in the whole figs, stem side up, and poach very gently for 20–25 minutes until glossy and tender but still holding shape.
- 3
Reduce
Lift out the figs, then boil the syrup a few minutes until slightly thickened. Stir in the lemon juice and orange-blossom water.
- 4
Jar
Pack the figs into sterilised jars, pour over the hot syrup to cover, and seal.
Chef's tips
- Choose small, firm figs; very ripe ones collapse in the syrup.
- Poach gently, never at a hard boil, so the figs keep their shape.
- The syrup thickens as it cools, so do not over-reduce it or it turns to toffee in the jar.
Frequently asked questions
Fresh or dried figs?
This preserve uses fresh figs poached whole. Dried figs can be simmered in the same syrup for a chewier, more concentrated result if fresh figs are out of season.
How should I serve them?
Spoon the figs and a little syrup over thick yoghurt, fresh cheese, ice cream or rice pudding, or serve them alongside a cheese board.