INGREDIENTS

INSTRUCTIONS

Wash figs and trim stems.  Place figs in a large pan and cover with
boiling water.  Bring to a the boil and boil gently, uncovered, for  15
minutes. Drain and rinse with hot water. Return to pan and cover  again
with boiling water.  Repeat boiling and draining process four  times in
all. Cook until figs are tender after last change of water  (about 1
hour's cooking in all).  Drain figs, rinse with cold water and spread
out on paper towels to  dry.  Insert a whole or split almond into base
of each fig if desired.  In a clean pan bring sugar and water to the
boil.  Add lemon juice and  grapefruit or lemon peel and boil for 10
minutes. Add figs and boil  over moderate heat for 10 minutes, skimming
when necessary. Cover pan  and leave overnight.  Next day bring pan
contents slowly to the boil and boil gently until  syrup is thick when
tested.  Put figs and syrup into sterilised jars,  seal and store in a
cool place.  Testing syrup:  Drip a little syrup onto a cold plate. If
drops do not  spread, syrup is ready.  If you have a sugar thermometer,
cook to a  temperature of 105 C (220 F).  Source: The Greek Cookbook -
by Tess Mallos Typed for you by Karen  Mintzias

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