Greek Spoon Sweet with Caramel Figs ‘Sika’
Greek spoon sweets are a famous delicacy in Greece and a traditional way of preserving seasonal fruit and veggies. This is my twist using a caramel syrup which takes the preserved figs to another level. A great way to use young figs that are sacrificed from spring pruning and those that dont ripen on time in winter. They’re amazing with cheese, yogurt, ice-cream or as they are!
1 Hour Preparation
Serves 5 People
Difficulty 7/10
Ingredients
1kg young firm and underripe figs
800g raw cane sugar
1600g water
3 x large young fig leaves
2 x big vanilla bean
2 x cinnamon sticks
7 x cloves
Method
→ Wash your figs and slice off the top stalk with a sharp knife.
→ Make an additional slice at the bottom of your figs and score with the knife a shallow cross to expose inside.
→ Fill a large pot with cold water and figs (enough to cover the figs well). Bring them to the boil and simmer for 5 minutes (Use a plate to cover and hold down figs in water)
→ Strain the figs after 5 minutes and repeat the process with fresh water in the pot.
→ After you have boiled and strained the figs a second time refresh in a large bowl of iced water and leave to set for 30 minutes.
→ Strain and individually squeeze gently with your hand the figs extracting the water and milky sap inside.
→ After squeezing the figs place in a bowl lined with a paper towel and keep in the fridge for an hour
→ For the caramel in a large pot add the water, fig leaves, cinnamon, clove and vanilla pod (scraped and skin). Bring to the boil and remove from heat
→ In a seperate large pot add in your sugar and on a low heat allow to melt and caramelise slowly, occasionally stirring if needed. (Use wooden spoon)
→ When the sugar has turned into a deep amber coloured caramel (just before burning point) pour in carefully the boiled water and aromats. Bring to the boil and lower to simmer for 10min. Make sure you clean the sides of any stuck or crystallising caramel as it simmers by moving the liquid around and using your wooden spoon.
→ After 10 minutes add in your figs. Bring to the boil and simmer for about 30min until the syrup has thickened slightly and forms on a spoon.
→ Consistency should be thick but drizzly however it is up to you. If you like it runnier cook for less and if you prefer thicker then cook them longer.
→Once finished place figs and syrup in airtight jars or vacuum sealed bags and store in the fridge or a cool dark area for years to enjoy with cheese, yogurt, ice-cream or on their own!
→ Watch how to make with this video. Kali orexi!
