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Pickled figs

Name: Pickled figs
Ingredients: 500 g Fresh figs, slightly under-ripe with stems attached (Main); 1 Star anise; 1 piece Cinnamon stick; ½ tsp Peppercorns; ½ tsp Allspice berries; 1 ½ cups Apple cider vinegar, or use red wine vinegar; ½ cup Rum, choose a spiced one; ½ cup Apple juice, or use water; 3 Tbsp Honey; 2 Tbsp Brown sugar; 1 stalk Lemongrass, use the stem end only; 1 Bay leaf; 1 Lemon, zest and juice, or use zest and juice of 1 orange

Tamara West

Warren Elwin

Food writer

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These are as intriguing served warm with icecream as they are chilled and served with cheese, cold meats or terrines.

Ingredients

500 g	Fresh figs, slightly under-ripe with stems attached (Main)
1	Star anise
1 piece	Cinnamon stick
½ tsp	Peppercorns
½ tsp	Allspice berries
1 ½ cups	Apple cider vinegar, or use red wine vinegar
½ cup	Rum, choose a spiced one
½ cup	Apple juice, or use water
3 Tbsp	Honey
2 Tbsp	Brown sugar
1 stalk	Lemongrass, use the stem end only
1	Bay leaf
1	Lemon, zest and juice, or use zest and juice of 1 orange

Directions

Gently wash and drain the figs. In a mortar and pestle, lightly crush star anise, cinnamon bark and peppercorns and allspice berries.
In a saucepan, place apple cider (or red wine) vinegar, spiced rum, apple juice or water, honey and brown sugar. Add the spices, the lemongrass stalk, bay leaf, and the zest and juice of a lemon or orange.
Bring to the boil then lower to a simmer. Add figs and gently poach for 45 minutes, or until they're soft. Remove figs to a sterilised jar, strain over the liquor and seal. Refrigerate once opened.