Morabba ye angir - Preserve of figs

INGREDIENTS

• 1 kg of ripe but completely intact figs, very firm and with the stem
• 1 kg of granulated sugar
• ¼ glass of rose water
• 2 tablespoons of lemon juice

PREPARATION
Peel the figs, being careful not to break them and leaving the base of the stalk attached. Arrange them in a large-bottomed saucepan and cover them entirely with sugar. Let them rest covered for a whole night. The next day you will notice that the sugar has turned into a thick syrup. Place the saucepan on very low heat and simmer slowly, removing the foam that will form on the surface with a skimmer. When the foam begins to stop forming, add the rose water and lemon juice. After another 10 'remove from the heat and let it cool. Put the figs in the pot and cover them with their syrup. During cooking the figs must never be turned, as they must maintain their integrity until the end. You can then keep them for years and use them as a quick dessert arranged on a bed of thick yogurt or as jam. By diluting part of their syrup with fresh water and ice, you will get a delicious and natural drink.
With the same procedure it is possible to prepare excellent preserves of slimy, cherries, strawberries, replacing the rose water with a half vanilla pod. They are excellent with ice cream and their syrup extended with water and ice becomes a refreshing summer drink.

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Morabba ye angir - Preserve of figs