Components
- 8 ripe yet firm figs (500 g)
- 1 cup of demerara sugar (tea measure)
- 2 tablespoons of liquid
- 2 tablespoons of lemon juice
- 1 cinnamon stick
Setup phase
- Moisten a dish cloth and carefully wipe the figs. Use the tip of a knife to make an X-shaped incision at the bottom of each fruit — this cut stops the figs from splitting during cooking and helps them soak up the broth more effectively once cooked.
- Spread sugar evenly over the base of the electric pressure pan and arrange the figs upright (or lying down), side by side. Pour in water and lemon juice. Add the cinnamon stick and close the pan. Set the cooker to high pressure and cook for 10 minutes.
- Once the cooking time is finished, the pan will shut off automatically. Allow all the steam to escape before removing the lid.
- Spoon the figs into a compote dish (or glass jar) along with all the syrup that collected in the pan. Allow it to cool to room temperature before covering and refrigerating for at least 8 hours — this resting time helps the syrup thicken and the figs soak up more flavor. For best results, you can prepare it the day before. Fig in syrup is a delicious treat when served with fresh Minas cheese, cream, Canastra cheese, or whipped cream.
PRESSÃO CONVENCIONAL
You enjoyed the recipe, but would you prefer to use a traditional pressure cooker? Here’s a detailed guide.
