Season: late Summer, early Autumn
1 kg of whole figs with stem
½ kg of sugar
1 cup of vinegar or lemon juice
Clean the skin of the figs with a clean, dry cloth. The figs must be whole with the stem, without stains or cracks. Place them in a single layer in a pan with a double bottom; sprinkle with sugar and add the vinegar. Simmer over medium / low heat for 2 to 2 ½ hours. Stir a few times gently with a wooden spoon, making sure not to break the figs. Once ready, use a wooden spoon to pour the hot figs together with the liquid in glass jars, and seal securely. Separate any broken figs from the whole ones and eat them within a few days, while those in pots can be kept for months.
Delicious to eat with ricotta, as dessert and starter, associated with biscuits or bread.