La Mora Romagnola
Caramelized Figs: The Sweet, Simple Recipe That Brings Me Back to the Kitchen
It’s been ages—truly ages—since I’ve sat down to write a new post. Life has been fast, loud, exhausting, and the quiet moments I used to dedicate to cooking (and writing about cooking) have become rare little treasures.
But today, somehow, I found a slice of stillness. And in that small window, I felt the urge to get back to something sweet, comforting, and beautifully simple: caramelized figs.
There’s something almost therapeutic about preparing them. Maybe it’s the slow sizzle of the pan, maybe it’s the warm aroma of sugar turning golden, or maybe it’s just the fact that this recipe requires no rush—a rare luxury lately.
A Quick Recipe for Busy Weeks
Between work, family life, commitments, and a to-do list that keeps growing, I haven’t had the time (or the energy!) to tackle elaborate dishes. And yet, I’ve been craving something homemade, something seasonal, something that tastes like I actually made an effort… even if it only takes a few minutes.
That’s the beauty of caramelized figs:
- They look elegant
- They taste luxurious
- But they take almost no time at all
Perfect for those evenings when I want dessert without fuss, or when guests arrive unexpectedly and I need a quick, impressive treat.
Why You’ll Love Caramelized Figs
- They’re sweet, soft, and deeply flavorful
- They work with both sweet and savory dishes
- Pair beautifully with cheese, especially goat cheese or ricotta
- They require just a few ingredients
- They bring out the very best of ripe, late-season figs
- They’re perfect as a quick dessert, a brunch topping, or an elegant addition to a cheese board
When time is tight and inspiration low, this is the kind of recipe that gently pulls me back into the kitchen, reminding me how much joy can come from something so simple.
Caramelized figs, an Italian traditional fruit preserve.
Ingredients
- 2 kg fresh figs, green or black, whole, not too ripe
- 600 g caster sugar
- 2 lemons, zest and juice
Instructions
- Wash figs, put them in a casserole standing with points up, cover with sugar and lemon juice plus the grated zest, let rest overnight in the fridge.
- Bring the casserole on low heat, let the fig boil without touching them until the juice become thick and caramelized.
- Can the figs plus the juice when they're still very very hot, close the jars with their lids and put them upside down to cool.
- Once completely cool turn the jars up and see if they are vacuum sealed, if not you can put jars in a pan with cold water and bring them to a boil until the vacuum is made.
- They can be stored for a whole year if sealed correctly.
