Candied Figs (Simmered in syrup) Hilda's Kitchen Blog (2024)

Whole figs are simmered in syrup spiced with cinnamon, cloves, and cardamom until delectable. The Candied Figs (also called Preserve Figs and Glacé Figs) are then dried on a dehydrator until candied. Preserve Figs can be added to fig bread, charcuterie boards, or enjoyed as is!

So what are preserved figs or Candied figs? Let's first look at the definition of Candied Fruit: Crystallized fruit, or glacé fruit, is when whole fruit, pieces of fruit, or peel, are cooked over a long period in a sugary syrup.

Over time, the syrup absorbs the moisture from the fruit and preserves it. In most candied figs recipes, the figs are cooked for a long period of time (sometimes up to a week).

Eventually, the preserved figs are dried, or semi-dried. Sometimes the figs are dredged in more sugar. I can't recommend candied figs if you are diabetic, or watching your sugar intake. But, if you are in good health, and want to indulge occasionally, you have to try them!

Preserved figs are delicious by themselves, or as a topping over ice cream. You can also drizzle some of the leftover syrup (once you strain the candied figs) over the ice cream if you're really brave!

🍐How to Make This Recipe

Step 1: Stir water and sugar in a medium-sized saucepan and simmer over medium heat, until sugar is dissolved. Add lemon slices, cardamom pods, whole cloves, and cinnamon stick, and bring to a boil.

Step 2: Place whole figs into a strainer and gently wash them. Carefully plop figs, one by one, into the saucepan. Simmer the figs and the syrup for 1-½ hours.

Step 3: Rest figs for at least 12 hours or overnight. This will allow the figs to absorb the flavor of the syrup.

Day Two (or 12 hours later)

Step 4: Bring the syrup to a simmer for the second time. Simmer the figs for 1-½ hours. Allow the figs to rest in the syrup for another 12 hours or overnight.

Pro Tip: If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.

Day Three (or 12 hours later)

Step 6: Drain the figs and retain the syrup for other uses. Place figs on dehydrator trays, leaving plenty of space for air circulation. Set the temperature to 125. Dehydrate until the glace figs have the desired texture.

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🍏 Fig Varieties

Did you know that there are hundreds of fig varieties? But, don't worry, I won't be discussing all of those varieties. I will focus on the three most common varieties found in America:Calimyrna figs,Brown Turkey, and Black Mission.

Before I get into the fig varieties, I would like to highlight the fact that figs originated in the Middle East. In fact, figs are mentioned throughout the Bible; some believe that they might have been the "forbidden fruit" but I hold on to my theory that quince is the forbidden fruit.

Calimyrna

One of the most common fig varieties is Calimyrna figs. This is the variety that I have in my backyard. They were originally known as Smyrna figs, which was the name of an ancient city in Turkey.

When they began growing them in California, they changed the name to Calimyrna. These figs are green and turn lighter in color as they ripen. The sweet, nutty flesh on the inside is pink.

Calimyrna figs are delicious right off the tree but can be purchased dried as well. I use them to make Fig and Goat Cheese Pizza,Fig Preserves, Fig Cake, Fig Scones, and fig newtons.

Brown Turkey Figs

Brown turkey figs have a rust-colored exterior, and a pale pink interior. Compared to most figs, they are milder in flavor and sweetness.

Turkey Figs are perfect for baking, or to use for making jam.

Black Mission Figs

Have you ever wondered where black mission figs got their name? Well, Spanish Franciscan missionaries are responsible for bringing this variety of figs to southern California.

In 1769, the same year San Diego was founded, the figs were planted at the San Diego Mission. As a result, these figs became known as black "mission" figs.

These figs have a dark, purplish-black exterior, and a strawberry-colored interior. This variety is very sweet and can be usually found both fresh, and dried.

👩🏼‍🍳Pro Tips

• To avoid burning the figs, make sure the heat isn't too high and that you keep an eye on the figs as they're simmering.
• If the syrup gets too thick, you can add additional water, but just enough to bring the syrup back to a syrupy consistency. You don't want to water down the syrup too much.
• Store the candied figs in mason jars and keep them refrigerated for up to 6 months.

If you enjoy this candied figs recipe, be sure to try candied orange slices too!

📖 Recipe