Authentic Caramelized Figs: Bring the Flavors of Romagna Cuisine Into Your Kitchen (VIDEO)
Caramelized figs is an easy recipe with fresh figs, lemon, and sugar for a sweet treat. Learn how to make this sweet and sticky traditional delicacy from the Romagna region of Italy. Perfect served with cheese or ice cream.
If you’re looking to bring a taste of Romagna into your kitchen, caramelized figs are a must-try delicacy. This traditional Italian delicacy, typically served with soft cheeses and piadina flatbread, is about to become your new favorite indulgence. While the recipe requires some patience, the end result is well worth the wait. With just a few simple ingredients and some time, you’ll be savoring these sweet, syrupy figs that can be enjoyed for up to a year when properly preserved. Let’s dive into the world of caramelized figs and unlock the secrets of this Romagnolo treasure.
The Delicious Tradition of Caramelized Figs in Romagna Cuisine
Originally a staple of rural cuisine, caramelized figs were a clever way for farmers to preserve the bounty of their fig harvests. Today, they’ve become a beloved part of Romagna’s gastronomic heritage, cherished by locals and visitors alike. By making them at home, you’re not just creating a delicious treat – you’re also participating in a time-honored culinary tradition that connects you to the heart of Romagna’s food culture.
Romagna-style Caramelized Figs Ingredients
- 1 kg figs, green or black (6⅔ cups)
- 1 untreated lemon, zest and juice
- 300 g sugar (1½ cups)
How to Make Classic Caramelized Figs at Home
Bringing the flavors of Romagna into your kitchen is easier than you might think. Follow these steps to create authentic caramelized figs that will transport your taste buds to the Italian countryside.
Watch Caramelized Fig Video Recipe
Prepare the Figs
Wash and dry the figs. Place the whole figs in a saucepan large enough to hold them in a single layer. Add the coarsely grated lemon zest, then the juice of the whole lemon, and then sprinkle in the sugar. Cover and let sit for 12 hours.
Slow Cook to Perfection
After the resting period, place the covered saucepan on the stove and cook over very low heat, turning the figs gently from time to time so as not to break them. Cook for approximately 2 hours, or until the liquid produced begins to darken and thicken, caramelizing the figs.
NOTE — I prefer not to caramelize the figs too heavily because they can become very bitter and prone to breaking, but proceed according to your preferences.
Preserve Your Creation
Pour the hot figs and syrup into sterilized glass jars (sterilized by submersion in boiling water for 10 minutes). Seal with lids and invert until completely cooled. Once cooled, the caramelized figs are ready. Invert the glass jars again and store in a cool, dry location for 1 month.
Serving Suggestions
These sweet, syrupy figs are incredibly versatile. Serve them alongside soft cheeses, like Squacquerone cheese, for a traditional Romagna experience. They pair wonderfully with piadina, a flatbread typical of the region. Personally, I love them cold from the fridge, because the caramel thickens even more! For a modern twist, try them:
- Drizzled over vanilla ice cream
- As a topping for yogurt or oatmeal
- Chopped and added to salads for a sweet contrast
The rich, caramelized flavor of these figs can elevate both sweet and savory dishes. Get creative and enjoy your homemade Romagna delicacy!
Storing and Serving Your Homemade Caramelized Figs
For longer shelf life, consider double sterilization by boiling the sealed jars for 30 minutes. Always check that the lids have properly sealed after cooling. When stored in a cool, dry place, your caramelized figs can last up to a year!
Note
If you love figs, also try these recipes:
Authentic Caramelized Figs: Bring the Flavors of Romagna Cuisine Into Your Kitchen
Ingredients
- 1 kg figs green or black
- 1 untreated lemon zest and juice
- 300 g sugar
Instructions
- Wash and dry the figs.
- Place the whole figs in a saucepan large enough to hold them in a single layer.
- Add the coarsely grated lemon zest, then the juice of the whole lemon, and then sprinkle in the sugar. Cover and let sit for 12 hours.
- After the resting period, place the covered saucepan on the stove and cook over very low heat, turning the figs gently from time to time so as not to break them. Cook for approximately 2 hours, or until the liquid produced begins to darken and thicken, caramelizing the figs.
- Pour the hot figs and syrup into sterilized glass jars (sterilized by submersion in boiling water for 10 minutes). Seal with lids and invert until completely cooled.
- Once cooled, the caramelized figs are ready. Invert the glass jars again and store in a cool, dry location for 1 month.
