A rich syrup to complement tangy fruit desserts: trickle a little over fresh orange segments and serve them as a topping for waffles or use the syrup with fresh orange juice to flavour homemade ice cream.
1 kg (2 1/4 lb) sound, ripe, fresh figs
3 1/2 cups (800 g) 1 3/4 lb lump sugar, crushed, for each 1 litre (1 3/4 pint)s of liquid
1. Use a potato peeler to pare the lemon rind thinly.
2. Squeeze out and strain the lemon juice.
3. Slice the figs and put them in a bowl with 1.25 litres (4 pints) water.
4. Add the lemon rind and juice. Stand the bowl over a pan of simmering water and cook gently for 3 hours. Check to make sure that the saucepan does not boil dry.
5. Strain the fruit through a scalded jelly bag or fine sieve lined with scalded muslin.
6. Measure the juice carefully.
7. Pour the juice into a large saucepan and add the sugar.
8. Stir until the sugar has dissolved, then bring to the boil, lower the heat and simmer for 10 minutes.
9. Skim the syrup and set aside until quite cold.
10. Bottle, leaving a 2 cm (3/4 inch) head space.
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