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Home Flavours Traditional Recipes Jams and Canned fruit Caramelized Figs

Caramelized Figs

Fichi caramellati

 

fichicaramellati.jpg

Typical recipe from the Romagna peasant tradition. At the end of the summer, the figs were harvested even if still a little unripe; after many hours of cooking they were ready to be put into the pantry, to be eaten on special occasions.

Ingredients: 1 kg of figs (preferably black), 250 g of sugar, lemon.

Preparation: after having delicately washed the figs, place them standing up, even in a few layers, in a large pot. Sprinkle every layer with sugar and add the lemon peel, cut into very fine strips. Let everything sit overnight, or more. After, boil uncovered on low heat for 8-10 hours. Cooking time depends on the figs, those with a black thick skin take less time than those with a thin green skin, but also the number of layers in the pot can vary the cooking time. The liquid produced while boiling should be dense and caramelized and the figs should become a dark brown. During cooking, the figs should not be touched because they could break. When ready, put a drop of cognac into jars, followed by the hot figs with their caramelized syrup. Close them and turn them upside-down until they are cold. Turn them over and keep them in a cool, dark place. It is recommended to eat them with squaquerone cheese or with other soft cheeses.

Recipe sent by: Claudia Tavalazzi - Bologna

Last modified Nov 07, 2011

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