Spiced Figs of North Africa
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- 500 g
- (18 0z) soft dried figs
- tea bag
- 50 g
- (2 oz) light soft brown sugar
- strips orange zest
- strips lemon zest
- cinnamon stick
- soft vanilla pod
1Trim off the tough little stalk at the top of each fig. Put the figs into a large bowl,
2boil the kettle, then make up 500ml of tea, using the tea bag. Leave it to brew for two to three minutes.
3Remove the tea bag and pour the hot tea over the figs. Leave to soak until the tea has cooled down to room temperature.
4Drain the liquid into a saucepan and add the sugar, citrus zest and spices.
Bring to a simmer and cook for about five minutes, until lightly syrupy.
5Pour over the figs and leave to cool completely. Serve chilled as a pudding, or at room temperature as an accompaniment to roast meat (in which case you may want to hold back a little of the syrup).