Figs Poached in Vanilla Syrup

I committed a cooking sin, well at least in my book. A local shop in town posted on facebook that they had fresh figs. I begged husband while he was downtown to pick up some figs for me. I HAD to have them. Being the amazing guy he is, husband came home with a pint of figs for me. Beautiful, ripe, deep purple, sweet figs. I was one happy girl. I was very happy for about twenty minutes, that’s when my sin came to light. My sin? Purchasing ingredients with no plan for them whatsoever.  What the heck was I going to do with a pint of figs? Sure, we could eat them as they were but to do so I would have sent husband back to the shop to purchase ridiculous cheese and a bottle of port. I couldn’t do that to him.

I scoured the internet for fig recipes using items I already had in the kitchen. Apparently, unless I’m serving these bad boys with blue cheese (which I hate) or in some sort of torte  there are no recipes for ripe figs. Dried figs, yes. But these figs were wonderfully ripe and getting softer by the hour. I read my recipe books, nothing. I tore through my parent’s tapas cookbooks and stumbled upon this recipe which from here on out will be call my saving grace. The recipe book holds recipes from the la Mancha region of Spain, the area my dad lived in for a few years. This book holds several recipes that I am anxious to try. The recipes are simple but oh so complex to an American palette. Spanish recipes have yet to disappoint.

Serve this figgy yumminess over vanilla ice cream or pound cake. You will not be disappointed.

2 lbs. figs

½ vanilla bean
2 c. sugar
4 cloves
3 T. lemon juice

Wash figs and nip off the stems.

Split the vanilla bean lengthwise. Place in a large pan with the sugar, cloves, lemon juice and one quart of water. Bring to a boil and boil for two minutes. Add the figs, bring again to a boil and cook for three minutes.

Remove the figs with a wooden spoon and place in a heatproof bowl. Bring the syrup to a boil and cook until reduced by half, about 15 minutes. Pour the hot syrup through a strainer over the figs.

Allow to cool, then refrigerate, covered. Allow the figs to macerate in the syrup for 24 hours before serving.

Cooking From the Heart of Spain – Janet Mendel