On KI I was lucky enough to be given a huge bag of home grown figs. I decided that I would try my hand at making some fig syrup at the suggestion of one of the other ladies who was there with us.
I cut the figs in half and put them in a large bowl, then covered them with brandy (but I didn't have enough to completely cover them so I added some sweet sherry that I found in the bar) and put them in the fridge for a week. Every day or so I turned them to make sure the alcohol soaked into every single bit. After a week they went into a large saucepan with just enough water to cover them and simmered until they were all pulpy. Then I blended it until it was smooth. It wasn't sweet enough for my liking so I added some sugar (about 2 cups) and reheated until the sugar dissolved. Syrup was then funnelled into sterilised bottles ready to put on pancakes, waffles or icecream (or just eat it by the spoonful). As a thank you I sent a bottle of syrup back to KI to the donor of the figs.
I also wanted to try a recipe that I have been given for dried fig muffins. I decided to use the figs that I dehydrated a few months ago (see related posting).
Melt 100g butter and add 250 ml apple juice. Remove from heat and add 400g chopped dried figs and 1 tablespoon grated orange zest. Leave about 1 hour or until figs have softened and mixture is cool. Mix 11/2 cups plain flour, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 teaspoon salt and 11/2 teaspoons baking powder in a large bowl. Add fig mixture, 2 large eggs and 11/2 teaspoons vanilla. Stir until just combined and spoon into prepared muffin pans. Bake for 25 minutes or until cooked when tested.