Pears and figs are one of the most popular fruits in Italy. They can be eaten for breakfast, lunch, or even dessert. Traditionally, they were served with honey or ricotta. In modern times, they are available in a wide variety of flavors and varieties. And if you can’t get enough of them, you can always make them yourself. This recipe can be used in many different ways.
Pears and Figs in Honey Syrup
- 1 Lemon
- 6 TBS Clear Honey
- 1 Cinnamon Stick
- 1 Cardamom Pod
- 2 Pears I used Bosc
- 8 Fresh Figs I used Mission
- Peel the rind from a lemon using a zester or peeler and cut into very thin strips.
- Place the lemon rind, honey, cinnamon stick, cardamom pod, and 1 1/2 cup water in a pan and boil for about 10 minutes, or until reduced by half.
- Cut the pears into eighths, discarding the core. leave the peel on or discard, as preferred. Place in the syrup, add the figs and simmer for about 5 minutes or until the fruit is tender.
- Transfer the fruit to a serving bowl. Continue cooking the liquid until syrupy, then discard the cinnamon stick and pour over the figs and pears.
Tips and Tricks
To make figs and pears in honey syrup, begin by cooking pears in water with brown sugar in a medium saucepan. Bring to a boil and stir occasionally. Add honey, orange juice, ginger, salt, and chilli flakes. Then, add the chopped figs and fennel seeds. Keep the figs and pigeon pears in the syrup until they are tender. Once cooled, serve with the syrup.
After poaching figs in the coffee and brown sugar, you should pour them into a large bowl and simmer for about five to ten minutes. Once cooked, the figs should be transferred to a bowl. Remove the stems before serving. Store them in the refrigerator. They can also be served at room temperature. They are best when served warm. This recipe can be made several days ahead.
The recipe is adapted from the Italian version. Fig honey is not honey, but more of a syrup made of sun-drenched figs. It should be used as a substitute for sugar and honey. The syrup should be thick and have a caramel colour. It should be served at room temperature. This recipe calls for two cups of brown sugar and one cup of water.
Once the figs are peeled, the syrup can be prepared. To prepare fig honey, place the pears and nut in a pan with a heavy bottom. The syrup should be boiled for about ten minutes, stirring occasionally. Once the fruit has cooked, the syrup should be removed from the heat and allowed to cool down. The figs and apricots should be cooled completely before serving.
When making fig honey, you should combine the sugar with water and figs. Fig honey is dense and dark, and you can keep it in the refrigerator for up to a year. After opening it, you can use it for desserts and other sweet treats. It is best served at room temperature. However, you can serve it hot or cold. It depends on your taste. You can either enjoy it warm or room temperature.
Once you have figured out which type of syrup you want, you should mix the sugar and figs into a saucepan. Then, simmer the mixture for about 10 minutes. Then, add the figs. As with the honey, the syrup should become clear. After a couple of minutes, the figs and pears should be tender. Afterwards, the figs should be peeled.
Before you begin cooking the figs, you should prepare a pan with 450 ml of water. You should put figs in one layer in the pan. After 5 minutes, add the honey. Then, cook the pears for about 35 minutes until they are soft and syrupy. Once you’ve done this, you’ll have a delicious dessert to share with your friends.