Figs in Rum Syrup

Preserving figs is never going to have quite the same connotations for us as it does for Italians. They have, at the end of summer, an excess of them; for us they’re nearly always imported, and therefore a luxury. But I still like to make these, if only because they’re at their best about 3–4 months after bottling, which means that over Christmas you can eat them, glossy with dark, aromatic syrup, with vanilla ice cream or piled onto some toasted leftover panettone.

It occurs to me,