Candied Genoa Figs

Fig season, what a marvellous time of year. However as much as people love figs you do tend to see more either squashed on the ground, rotting on the tree or eaten by birds as they have not been picked when ready. So why not proactively save these little gems and steal the bastards from whoever cultivates?

One such occasion took place over the weekend when attempting to lend a hand to some less than fortunate figs, Genoa figs (little black ones), a rarity in my parts... Broad daylight, well dressed individuals, up on tip toes pilfering till hearts content, at which point I hear laughter. The 'owners' of this loveless abode who subject a tree (which was probably planted in the 40's by some migrant who would potentially be rolling in ones grave), to sheer hatred, had the audacity to giggle. At which point I asked them 'Do you mind?' which could have been interpreted 2 ways in hindsight, to which the response was 'No'. So we continue to pilfer.

Net result? Candied Genoa Figs.

Simmer in white wine vinegar and sugar syrup, with a cheeky vanilla bean, 2 hours.

Drain, rack, cover, 4 days.