The fruits of summer, how we do love thee. Our neighbor is kind enough to let us enjoy the brown figs from his tree. This year his bounty is full and it got the old creative juices flowing.
1 lb fresh figs rinsed with stems removed and rough chopped.
2/3 cup white sugar
1/4 of a fresh lemon for squeezing
Add the figs and sugar in a medium sauce pan over med low heat. Fold remaining ingredients until the sugar begins to dissolve. Bring to a simmer while gently stirring. Reduce heat and let simmer covered for 45 minutes to one hour, stirring occasionally. Remove cover and stir to let thicken. Let cool before storing. Refrigerate.
1 1/2 cup fresh fig (pureed)
1/2 cup white sugar
1 cup water
1/4 of fresh lemon
1/2 teaspoon black peppercorn
In a medium sauce pan over medium low heat, combine all ingredients and bring to a simmer. Cover tightly. Reduce heat and let simmer 30 minutes. Stir occasionally. While hot, pour mixture through a fine mesh strainer into a heat safe bowl. I used a rubber spatula to help work the mixture through. Repeat if you desire a more refined syrup. Let cool. Refrigerate.