Preserved figs, served with brie and toasted cashew nuts

Preserved figs, served with brie and toasted cashe

Recipe from: 7/1/2006 12:00:00 AM



  • 60
    small green figs
  • 15
    (1 tbsp) bicarbonate of soda
  • 500
    (2 cups) water
  • 800
    white sugar
  • 20
    (4 tsp) lemon juice
  • 1
    piece of fresh ginger
  • 1
    round of Brie cheese
  • 100
    cashew nuts
Servings: Change Serving


Scrape the figs with a serrated knife and cut a cross at the bottom of each fig. Stir the bicarbonate of soda into 2½ litres of water and soak the figs in the mixture overnight. Rinse thoroughly and soak in fresh water for 15 minutes.

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.


Read more on: slow cook  |  fruit

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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