In a climate such as the UK’s, where figs don’t often ripen fully, it’s good to know that this glorious fruit doesn’t have to go to waste. Green figs preserved in syrup, or vye konfyt, as they’re called in South Africa, can be enjoyed on cheeseboards, pancakes and other desserts, or even eaten straight from the jar.
I steep mine in honey, rather than sugar syrup, so they’re less sweet. Use hard, unripe figs so they keep their shape during the cooking (if you have semi-ripe or soft green figs, consider making fig jam instead). They are a joy to make, and fill the kitchen with the most wonderful scent.
