5 Ingredients or Fewer

Miele di fichi (fig honey)

August 19, 2013
Author Notes

Not actually honey, but a honey-like syrup made from dried figs - an age-old recipe from Puglia in southern Italy. Traditionally used in pastry-making, such as for cartellate, beautiful crinkle-edged little pastries, it is also well-suited to roast meats (try it as a glaze for roast pork or duck), particularly game. It's wonderful for dessert with ice cream or as part of an after-dinner cheese plate and it makes a nice alternative to honey for vegans. —Emiko

  • Makes approx. 2 cups
  • 2 pounds dried figs
  • 1 gallon water
In This Recipe
  1. Cut figs in half and place in a large pot with the water. Bring to the boil then turn down to a gentle simmer and cook for about an hour or until the liquid is reduced by at least half and the figs are soft.
  2. Drain the figs and their liquid in a muslin-lined sieve over a bowl. When the figs are cool enough to handle, bring the edges of the muslin together and give it a good squeeze to remove as much liquid as you can. Place the strained liquid into a saucepan and bring to the boil. Turn down to a simmer and cook for about twenty minutes or so to reduce further and set. You can see if the syrup is at setting point by keeping a saucer in the freezer and testing several drops of hot syrup on the cold plate for a dense, honey-like consistency.
  3. Pour the fig honey into clean, sterilised, warm jars and seal as you would a jam.

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The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.