Fig and Rum Dessert Syrup

When cooked, this fig and rum combination creates s a sweet, spicy syrup with blended figs floating in it. It is the consistency of an ice-cream syrup, and better than anything bought in a store.

• 1 1/2 pounds ripe figs, washed, and sliced
• 2 pints water
• 4 pounds sugar
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 cup dark rum

METHOD

Place the washed, sliced figs and the water in a pan. Cook over a low heat until the fruit is quite soft and can be blended to a pulp.

Add sugar and spices and boil at 100° C (225°F) for 30 minutes (rolling boil).

Turn off heat and allow to cool for 10 Minutes.

Add rum and bottle and seal immediately.

Will keep well in a cool dark place. Refrigerate each bottle once opened.

This sauce is delicious served over ice-cream, topping a little warm pudding, or baked apple and cream. Serve with pancakes or waffles and crème fraiche or mascarpone.

Yield: About 5 pints

this recipe from www.inmamaskitchen.com

Contributor: Margaret Walker

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