These rum soaked figs are so incredibly delicious and having a jar tucked in the back of my fridge makes me feel like I have a jar of Summer stored away for the Winter months to come. The small amount of alcohol along with refrigeration preserves them for weeks and weeks without the need of canning or freezing. You can enjoy these straight from the jar or use them as a topping (along with their delicious syrup) on top of creamy whole milk ricotta cheese, whole milk yogurt, or mascarpone cheese or see my Puff Pastry Recipe below. As I was "canning" these I was imagining how delighted some surprise visitor will be when I present them with a plate of golden, plump, and juicy figs in the dead of winter!
|~Figs in Rum~|
about 30 small figs slightly under ripe-still a bit greenish (If you have larger figs you will use less- you need enough to fill a 32 ounce jar)
1 1/4 cups sugar
1 1/2 cups water
5-6 tablespoons rum
32 ounce jar with lid (A large mayo jar is perfect.)
Rinse off the figs and drain in a colander just before using.
Heat up the water and sugar in a small/medium sauce pot until simmering and the sugar is dissolved.
Add the figs and return to a slow steady simmer. Cover and simmer for 1 hour.
Remove from heat and cool completely.
Pour the figs and sugar syrup into a jar and add the rum. Place on the lid and shake a few times to mix.
In a jar with a tight fitting lid covered in the syrup these figs will keep several weeks in the coldest part of the fridge.