Experience Plus!

Bicycle Tours Since 1972

Experience Plus - Bicycle Tours since 1972

Fichi Caramellati or Caramelized Figs

by ExperiencePlus! - Tuesday, July 27, 2010 recipes

Fichi Caramellati or Caramelized Figs

Fichi Caramellati (Caramelized Figs)ExperiencePlus! cyclists on tour in the Emilia Romagna region of Italy are treated to an extraordinary lunch featuring  traditional local cuisine at “The Farm”, our European Headquarters. It is an afternoon shared with our Italian staff, family, and friends.  Without fail the most requested recipe at this culinary event is for Fichi Caramellati, or Caramelized Figs. 

 
Though you can easily find caramelized figs in most grocery stores, try this recipe for an authentic homemade Italian treat that is guaranteed to delight your taste buds. This scrumptious version comes to us from Virna, a friend of Bea, our office manager in Italy.
 
This recipe has been passed down through the generations beginning with Virna’s Tuscan great grandmother. Virna recalls her own experiences making caramelized figs, “My grandfather prepared the figs especially for me and my mother; for me it was a festive day because I would get to spend the entire day with him. I would go to his house in the country and we would first pick the figs, then we would clean them, and prepare the big pot and wood stove. I remember that my grandmother would be there and there were dogs that roamed everywhere….”
  •  About 2 lbs of figs, ripe but firm
  • 1 lb of sugar
  • Some peeled almonds, walnuts and pine nuts (optional)
  • A vanilla stick (optional)
  • Zest from one lemon, cut in small pieces
  • Two tablespoons of rum (optional)
 
Wash the figs, and put them in a pot with a thick bottom add the lemon zest, sugar, nuts, and vanilla stick. Let stand for about 24 hours. Cook at a low temperature for 6 to 10 hours, or until the mixture reaches the proper (jam like) consistency and taste good, add the rum in the last hour of cooking. Take out the vanilla stick, if used, and enjoy with fresh ricotta! Since it is hard to find fresh ricotta in the States, try our recipe, or use some other creamy cheese or strained or Greek yogurt.
 
Buon appetito!
Paola