Doce de figo verde (Minas green figs in clove syrup)
Whole unripe figs simmered slowly until dark, glossy and tender
On the farms of Minas Gerais, figs picked hard and green at the start of summer are turned into one of the state's proudest doces, made in big copper pans and set out at Christmas, at Festa Junina and after a long Sunday lunch. The whole figs come out dark olive-green, glossy and tender right through, in a thick syrup fragrant with cloves. They are eaten with a slice of fresh queijo minas, the salty cheese making the sweetness sing, or on their own with a small coffee. Like most Brazilian fruit preserves it is naturally egg-free: the long simmer in sugar syrup preserves and firms the fruit, and the figs' own pectin thickens the syrup. The work is in the repeated blanching, which draws out the bitter milky sap. Chef's tip: wear gloves while scraping the figs, because the sap irritates skin, and keep the syrup at a bare simmer; the common mistake is boiling hard, which bursts the figs and toughens their skins.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 12
Ingredients
- 2 ¼ lb green (unripe) figsabout 30, firm
- 2 ¼ lb white sugar
- 4 ¼ cups waterplus extra for blanching
- 1 cinnamon stick (optional)
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Method
0/8 doneStep 1: Wearing gloves, rub each of 2 ¼ lb green (unripe) figs lightly on the fine side of a grater, or scrape with a knife, to remove the fuzzy outer skin. Cut a small cross in the base of each fig.
Step 2: Put the figs in a large pan, cover with cold water and bring to the boil. Boil for 10 minutes, then drain.
12 minStep 3: Repeat the boiling with fresh cold water two or three more times, tasting a sliver each time, until the figs are tender, pale green and no longer bitter.
36 minStep 4: Drain the figs and press each one gently between your palms to squeeze out the water.
Step 5: Put 2 ¼ lb white sugar, 4 ¼ cups water, 8 whole cloves and 1 cinnamon stick in a wide, heavy pan. Stir over a medium heat until the sugar dissolves, then boil for 5 minutes.
10 minStep 6: Add the figs in one layer. Lower the heat until the syrup barely trembles and simmer, partly covered, for 2-2.5 hours, turning the figs gently now and then.
140 minStep 7: They are done when the figs are dark olive-green, glossy and slightly translucent, and the syrup reaches about 225°F and coats the back of a spoon.
Step 8: Leave the figs to cool in the syrup. Store them covered in syrup in sterilised jars in the fridge for up to 2 months.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 1 g
- Carbs
- 76 g
- Fat
- 0 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does doce de figo verde (Minas green figs in clove syrup) take?
- About 240 minutes in total: 40 minutes to prepare and 200 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white sugar?
- Caster sugar, same amount.
- What can I use instead of whole cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
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