Spiced Figs

" My aunt had a huge stone jar in her pantry of these. She would lift them from the jar on Sunday nights when the family meal would be cold mutton with salad and pickles. Her pantry smelled delicious, as she always has pickled eggs, onions and figs in her collection. When I was a child and staying with her, I just loved to open the pantry door a crack just to breathe in the aroma. No wonder I love food and cooking. " Margaret E. Walker

• 2 cups white wine vinegar
• 1 inch (2.5 cm) piece fresh ginger
• 3 tablespoons allspice
• 4 blades of mace or 4 teaspoons ground mace
• 2 cups sugar
• Cloves (one per fig)
• 2 1/2 pounds (1 kg) fresh figs
• Juice of one lemon

METHOD

Bring vinegar, ginger, allspice, mace and sugar to the boil, and simmer for 5 minutes. Push one clove into each fig and add figs to syrup. Return to the boil, then remove from heat. Allow to stand overnight.

Using a slotted spoon, transfer figs to sterilized jars. Reserve syrup.

Return syrup to the boil, add lemon juice, mix well and strain over figs to completely cover. Seal while hot.

You may use Balsamic vinegar if you don't have lemons.

this recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

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