Recipe: Traditional Greek fig spoon sweet - Argiro.gr

1 kg

unripe baby figs (Rinia variety), about 60 small ones

1 kg

sugar

3 cup

water

1 piece

copper sulfate (lentil-sized)

cloves

blanched almonds

1/2 cup

glucose

Juice of 2 medium lemons

Equipment

To make the fig sweet, pick the unripe figs from the wild fig tree in May (these are called Rinia).
Place them in a pot and cover with plenty of water.
Add the copper sulfate and bring to a boil.
From the moment they come to a boil, simmer for about 15 minutes. As a guide, prick one with a fork to check if it has softened. When the fig falls off the fork, they’re ready.
Remove them immediately from the hot water and place in a basin with plenty of cold water to stop the cooking. Leave them in the cold water for 2 days at room temperature. The water must be changed 5-6 times in total.
After 2 days, place them in 2 colanders so they don’t get crushed. Let them drain well.
Take each fig one by one, gently squeeze out any remaining water, and push a blanched almond into the flesh from the side of the small hole.
Stick one clove into each fig.
Lay them in a row on a clean towel to dry. Once you place the almond inside, moisture will come out from the filling, so they need to dry well.
In a wide, heavy-bottomed pot, place the figs row by row, carefully.
Add the sugar and water. Bring to a boil.
Once boiling, reduce heat to medium. Simmer for about 40 minutes for the syrup to thicken.
Don’t stir, just shake the pot by the handles. Skim the surface whenever necessary.
Add the glucose. Bring back to a boil and cook for 2-3 minutes.
Add the lemon juice and boil for another 2-3 minutes.
Store in sterilised jars, keeps for many months. No refrigeration needed. Store in a dark, cool cupboard.