Fig Syrup
Published On: June 25, 2015

The grocery store had fresh figs.  The grocery store very rarely has fresh figs (they seem to have a shelf life of about 47 seconds, so I understand), so I felt I had to take advantage.  Of course, there is a limit to how many you can just eat out of the bag, but you really can’t let the others go to waste.  So I made fig syrup.  Fig, rosemary, pepper simple syrup to be precise.

syrup 1I used two figs, four biggish sprigs of fresh rosemary, and two tablespoons of peppercorns, plus one mason jar of white sugar and the same amount of water.  (When I’m making syrup, I just use whatever container I want to store it in to scoop out the sugar and measure out the water…perhaps inelegant, but it works. In this case it’s a one pint mason jar.)

syrup 2Slice the figs, tear up the rosemary, and give the peppercorns a bit of a pound to crack them a little.  Dump it all (including the sugar and water) in a pan and boil.  I take a fairly unorthodox approach to my syrups and boil them for a longish time (10 minutes or so).  It reduces the syrup a bit and gives it a nice caramel flavor.  Just don’t walk away, because it does sometimes foam up.

syrup 3Kill the heat and let it stand for an hour or two (both to cool off and to let the flavor get a bit stronger).  Strain it into a jar (this is the hardest part, I used a tea strainer, but a fine mesh sieve would work too).  Taking a moment to bask in the pretty color and possibly nibble on the stray rosemary needle is optional but encouraged.  It will keep in the fridge for weeks and the freezer for months, though I don’t imagine it lasting that long.

As for what to do with it?  Well, I’ll go into that more some other time, but I recommend drinks.  Fizzy, frothy, happy drinks.


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