Cook the figs for 20 minutes. Drain the water and set the figs aside. Place the sugar and 2 litres of fresh water in the pot and cook for 1 hour or until the syrup starts to thicken. Drop the figs in a few at a time ? make sure the syrup keeps boiling all the time. Add the lemon juice and a piece of fresh ginger and cook the figs for 1½ hours or until they are translucent.
Spoon the figs and the syrup into sterilised jars and seal. To serve, place the Brie on a platter and top with 12 preserved green figs. Toast the cashew nuts in a dry pan (watch them carefully,as they can burn very easily). Sprinkle the nuts over the figs and drizzle over some of the fig juice.
The recipe has already been added to your recipe book.
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