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PICKLED FIGS

Serves 8

2 cups granulated sugar
2 1/2 cups red wine vinegar
2 1/2 cups balsamic vinegar
2 3-inch cinnamon sticks, broken into 3 pieces
12 cardamom pods, crushed
1 whole star anise or 6 pods
12 round, thin slices, peeled, fresh ginger
8 thin slices lemon
12 whole black peppercorns
24 dried figs


In a medium, non-reactive pot, combine the sugar, vinegars, cinnamon, cardamom, star anise, ginger, lemon, and peppercorns.

Place over medium heat, stirring occasionally, for 10 minutes.

Add the figs, cover, decrease the heat to low, and simmer for 3 minutes.

Remove from the heat and let the figs cool in the syrup.

Strain the liquid and place in a medium saucepan over medium heat and reduce by half.
 

California Figs