Fresh figs in aniseed syrup
- 12 large, ripe but not over ripe figs
- ¼ dl dry white wine
- ¼ dl clear orange juice
- 1 large pinch of aniseed seeds
- 1 piece (about 8-10 cm) cinnamon stick
- 3-4 pieces of orange peel (only the yellow)
- 500 grams of sugar
- 1 pinch of salt
| Put the wine in an uncovered pan and slowly bring to the
boil, allow the alcohol to evaporate completely (5-6 minutes) then put in
the aniseed and the cinnamon (broken up)and remove from heat after a few
seconds, put to one side to mature for at least 1 hour.
At the right moment take this wine, and filter through a fine cloth, put
in a small high sided pan. Add the orange juice and peel, the sugar and
salt put on a low flame still uncovered and stirring more frequently bring
the liquid (the "syrup") to a slow boil.
Leave to simmer for 1½ hours uncovered, stirring every so often and
removing the "scum" when necessary, until the syrup is shiny,
transparent and a light orange colour.
At the moment of serving, remove the stem and skin of the figs , and place
in four dishes, 3 figs in each sprinkle them with the boiling syrup (from
which you have removed the orange peel), leave to dissolve for a couple
of minutes, then serve at table accompanied by aniseed or cinnamon flavoured