Preserved Figs with Star Anise and Bay

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Here the figs are halved, with the skins left on. They make a succulent dessert served with a spoonful of fresh ricotta cheese or a mild goat cheese. I also like to serve a few alongside a slice of almond cake. They look beautiful in their jars, the loose seeds falling into scalloped rows.