6 lbs figs, 4 lb sugar, 4 cups water. Bring syrup to boil, drop figs in and boil gently for 4 hours. Remove and drain figs, put out in sun for several days, then roll in castor sugar, press flat and pack in airtight jar.
Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.54.
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