Figs in Rum (Fichi Al Rum)

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~

Ingredients
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.)
Directions
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.

~A jar of Summer Sweetness~

Puff Pastry Stewed Fruit Recipe
Preheat oven to 400
Roll out one box of frozen puff pastry as thin as you can and then cut into 4 circles.
Place a bit of the stewed fruit (drained of juices) slightly to the side and in the middle of each circle, wet edges and fold over and press to seal, like a small calzone!
Crimp with a fork. Place a on a parchment lined sheet. Wet the top with egg wash and sprinkle some sugar on top.
Bake until golden and crispy, about 15-20 minutes