Components
- 8 ripe yet firm figs (500 g)
- 1 cup (tea) of demerara sugar
- 2 tablespoons of liquid
- 2 tablespoons of lemon juice
- 1 cinnamon stick
Ready state
- Using a damp dishcloth, carefully wipe each fig. With the tip of a knife, create an X-shaped incision at the base of each fruit—this cut stops the fig from splitting during cooking and helps it soak up the broth more effectively once cooked.
- Line the bottom of the pressure cooker with sugar and arrange the figs upright (or lying down), side by side. Pour in water and lemon juice. Add the cinnamon stick, seal the cooker, and place it over high heat. Once the cooker starts to release steam, reduce the heat and let it cook for 10 minutes.
- Important: once the heat is turned off, release all the pressure before opening the lid. Then, use a spoon to transfer the figs to a compote dish (or glass jar). Pour the syrup collected in the pan over the figs and let them cool at room temperature before sealing and refrigerating for at least 8 hours — this allows the syrup to thicken and the figs to better absorb its flavor. For best results, prepare it the day before. Fig in syrup is a delicious treat when served with fresh Minas cheese, cream, Canastra cheese, or whipped cream.
Is there a pressure cooker?
Don’t hesitate to try this recipe due to concerns about pressure cooking; it is also guaranteed to work when made in an Electrolux electric pressure cooker by Rita Lobo. Here’s the step-by-step guide.
