Summer Poached Figs With Ginger

Buster's friend's Note:

The figs are coming in & wanted a recipe to preserve their summery goodness. I keep these in the fridge for now but will try to can at some point. I use these for Fig Upside Down Cake, alongside vanilla ice cream, mixed into homemade vanilla & lemon gelato, on greek yogurt for breakfast & right out of the jar just because they are so good!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 20

• 3 lbs fresh figs, firm ripe, stems on
• 1 cup granulated sugar
• 1 cup brown sugar
• 2/3 cup water
• 1 cup fresh ginger, julienned
• 3 tablespoons hazelnut-flavored liqueur (Frangelica) (optional)

Directions:

1. Dissolve the sugars in 2/3 cup water.
2. Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
3. Turn off heat & let sit covered 8 hours.
4. Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
5. Let cool.
6. Pack into quart or 1/2 gallon glass jars & refrigerate.