Caramelized Figs

All summer I said I do but I've been delayed and I did wrong because they are so good that I can hardly describe the taste. So, the last minute, I took the basket and went to hunt figs,
We picked about 38 of figs and I returned home where I got the job quickly.
Ingredient:

• 1.400 gr smochine
• 1 kg zahar
• 2 of Pastai vanilie

For this recipe we use figs whole, perfectly healthy and fully ripe. It is very important that figs have not cracked skin. We recommend that each fig smell before cooking. If you encounter a fig with a sour smell, throw it because it can compromise the entire preparation.

Figs wash quickly under running cold water and leave them on a kitchen towel to drain well after Strega it carefully.

Figs sit side by side (no need to stack them) in a roomy saucepan,
Vanilla beans cut into pieces of 3-4 cm, split them lengthwise and place them among figs. Then add all the sugar,

Cover them with lid and leave them overnight in the refrigerator.

The next day, put them on low heat (maybe put a board on fire to somehow not to burn) and cook them over low heat 4 o'clock.

After 4 hours we get a thick, golden syrup, which after cooling turns into a delicious caramel,
Extinguish the fire, let figs about 15 minutes to cool then place them in sterilized jars and pour over the caramel. Close the jars, they sit on a kitchen cloth upside down and let them cool completely and then put them in the pantry,

 

 

For quantities above I got a jar of 1 kg and last for 6-7 fig I've eaten with rice milk.