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Ingredients
- 2.2kg firm figs, stems removed
- 4 cups sugar
- 2 cups water
- 2 tablespoons vinegar
Method
Wipe the figs and prick several times with a skewer. Place sugar, water and vinegar
in a saucepan and bring to the boil, add figs to the pan and simmer for
2 ½ hours. Drain figs and place on an oven tray. Place in an oven preheated
to 120 C and leave for 3 hours to dry completely. Figs can be stored in
refrigerator in an airtight container or frozen.
