You can serve this with thick cream or mascarpone, or with vanilla ice cream. For the preserve to last a long time, it needs the same weight of sugar as of figs. If you will be eating it within 2 weeks you can make it much less sweet, but keep it in the refrigerator.

　　

Ingredients

2 pounds young green figs

　　4 cups sugar

　　2 1/2 cups water

　　Juice of 1/2 lemon

　　1 tablespoon orange-blossom water or a few drops of vanilla extract (optional)

　　

Step 1

Choose small, unblemished, slightly underripe figs. Do not peel them, but trim their stems, leaving only a little part, and wash them carefully.

　　

Step 2

In a large pan, boil the sugar and water with the lemon juice for a few minutes, until slightly thickened. Soak the figs in this syrup overnight. The following day, bring to the boil and simmer for 15 minutes, or until the figs are soft. Lift them out with a slotted spoon and put them in clean glass jars.

　　

Step 3

Reduce the syrup by simmering for a few minutes longer, until it is thick enough to coat the back of a spoon. Add orange-blossom water or vanilla extract, mix well, and cook for a minute or so.

　　

Step 4

Let the syrup cool, and pour over the figs, then close the jars tightly.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf