In Fukushima, green figs are lined up in supermarkets in autumn. At home, we often make green figs into candied figs (kanroni).
Kanroni is often eaten as is as a tea accompaniment in Fukushima, but you can also customize it by pairing it with cheese as an appetizer for alcohol, adding it to pound cake, or making it into a sauce for pork sauté.
This recipe uses only sugar and vinegar without adding water so that it can be preserved well.
INGREDIENTS for Candied Figs
- 1kg figs (30 figs)
- 200g cane sugar
- 2 tbsp vinegar
INSTRUCTIONS for Candied Figs
STEP
Preparation
- Wash the figs and cut off the stems (do not peel).
- Put the figs in a pot, add plenty of water, bring to a boil, then boil for 3 minutes (to remove the bitterness).
- Drain the water from the figs
STEP
Boil Figs
- Place the figs in another pot (if using the same pot, wash it before using), and add the sugar and vinegar.
- Place the pot over medium heat, and once the sugar starts to melt, reduce the heat to low, cover the pot, and simmer for about 1 hour (turn the figs upside down halfway through).
NOTES
・In addition to eating it as is as a tea accompaniment, you can also enjoy it by pairing it with cheese as an appetizer for alcohol, adding it to pound cake, or making it into a sauce for pork sauté.
PRESERVATION
・Can be stored in the refrigerator for 1 week or in the freezer for 1 month.
