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Name: Fig Preserves (Syko Glyko)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 25
Cuisine: Greek
Ingredients: 1 Strip of grapefruit peel; Blanched almonds (optional); 3 c Water; 1 tb Lemon juice; 50 sm Green figs; 3 c Sugar

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INGREDIENTS

1 Strip of grapefruit peel
Blanched almonds (optional)
3 c Water
1 tb Lemon juice
50 sm Green figs
3 c Sugar

Servings

INSTRUCTIONS

Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes. Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hours cooking in all). Drain figs, rinse with cold water and spread out on paper towels to dry. Insert a whole or split almond into base of each fig if desired. In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight. Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilised jars, seal and store in a cool place. Testing syrup: Drip a little syrup onto a cold plate. If drops do not spread, syrup is ready. If you have a sugar thermometer, cook to a temperature of 105 C (220 F). Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen Mintzias

NOTES

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Fig Preserves (Syko Glyko)

1 Strip of grapefruit peel
 Blanched almonds (optional)
3 c Water
1 tb Lemon juice
50 sm Green figs
3 c Sugar

Wash figs and trim stems.  Place figs in a large pan and cover with boiling  water.  Bring to a the boil and boil gently, uncovered, for 15 minutes.  Drain and rinse with hot water. Return to pan and cover again with boiling  water.  Repeat boiling and draining process four times in all. Cook until  figs are tender after last change of water (about 1 hours cooking in all).    Drain figs, rinse with cold water and spread out on paper towels to dry.    Insert a whole or split almond into base of each fig if desired.    In a clean pan bring sugar and water to the boil.  Add lemon juice and  grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over  moderate heat for 10 minutes, skimming when necessary. Cover pan and leave  overnight.    Next day bring pan contents slowly to the boil and boil gently until syrup  is thick when tested.  Put figs and syrup into sterilised jars, seal and  store in a cool place.    Testing syrup:  Drip a little syrup onto a cold plate. If drops do not  spread, syrup is ready.  If you have a sugar thermometer, cook to a  temperature of 105 C (220 F).    Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 25 Servings

Calories: 279
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 3.1mg		0 %
Total Carbohydrate 72.1g		21 %
	Dietary Fiber 0g	0 %
	Sugars, other 72.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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