📝 About This Recipe
Transport your senses to the Greek islands with this shimmering 'Sykaki' spoon sweet, a traditional gesture of hospitality served on a silver spoon alongside a glass of cold water. These whole, baby green figs are transformed into translucent emerald gems, suspended in a fragrant syrup infused with lemon and aromatic geranium. It is a masterful preservation technique that balances intense sweetness with the earthy, honey-like essence of the Mediterranean summer.
🥗 Ingredients
The Figs
- 50 pieces Small green figs (unripe, firm, and roughly the size of a walnut)
- 2 liters Water (for the initial boiling process)
The Syrup
- 1 kg Granulated sugar (white sugar works best for clarity)
- 3 cups Water (filtered water preferred)
- 2 tablespoons Honey (Greek thyme honey adds incredible depth)
Aromatics and Finishing
- 3 tablespoons Lemon juice (freshly squeezed to prevent crystallization)
- 3-4 pieces Rose geranium leaves (traditional 'Arbaroriza' for fragrance)
- 1 piece Cinnamon stick (3-inch stick)
- 4 pieces Whole cloves (optional but recommended)
- 50 pieces Blanched almonds (one for each fig)
👨🍳 Instructions
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1
Begin by preparing the figs: wash them thoroughly and trim the stems slightly, but do not remove them completely. Use a toothpick or a thin skewer to pierce each fig vertically from the bottom to the top; this allows the syrup to penetrate the core.
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2
Place the figs in a large pot and cover with plenty of cold water. Bring to a boil and simmer for 10 minutes to soften the skins and remove the bitter latex.
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3
Drain the figs and immediately plunge them into a bowl of ice-cold water to preserve their vibrant color. Repeat the boiling process one more time with fresh water if the figs are particularly bitter.
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4
Once the figs are cool enough to handle, gently squeeze each one to remove excess water. Be careful not to bruise or break the delicate fruit.
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5
If using almonds, insert one blanched almond into the hole you made at the bottom of each fig. This adds a delightful crunch to the center of the preserve.
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6
In a heavy-bottomed preserving pan, combine the 1kg of sugar and 3 cups of water. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
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7
Carefully add the prepared figs to the syrup. Add the cinnamon stick and cloves. Bring to a gentle boil and cook for 15 minutes.
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8
Remove the pot from the heat and let it sit uncovered for 12-24 hours. This resting period is crucial as it allows the figs to release their juices and absorb the sugar through osmosis.
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9
The next day, add the rose geranium leaves and the honey to the pot. Bring the mixture back to a boil.
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10
Boil the syrup until it reaches the 'soft thread' stage (about 105°C/221°F) or until the syrup is thick enough to coat the back of a spoon and the figs look translucent and glossy.
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11
Add the lemon juice in the final 2 minutes of boiling. This acts as a natural preservative and prevents the sugar from recrystallizing during storage.
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12
Skim off any foam that rises to the surface during the final boil to ensure your syrup remains crystal clear.
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13
Remove the rose geranium leaves and the cinnamon stick. Ladle the hot figs and syrup into sterilized glass jars, leaving 1/2 inch of headspace.
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14
Seal the jars tightly and turn them upside down for 10 minutes to create a vacuum seal. Allow them to cool completely before storing in a dark, cool place.
💡 Chef's Tips
Use only firm, unripe green figs; ripe figs will disintegrate into jam rather than remaining whole. If you cannot find rose geranium, a few drops of high-quality rose water added at the very end provides a similar floral note. To check if the syrup is ready, drop a bit onto a cold saucer; it should form a distinct bead that doesn't run when the plate is tilted. Always use a stainless steel or copper pot; aluminum can react with the fruit acids and discolor the preserve. Ensure your jars are properly sterilized by boiling them for 10 minutes or heating them in a 110°C oven for 15 minutes.
🍽️ Serving Suggestions
Serve a single fig on a small glass dish with a silver spoon and a glass of ice-cold water. Spoon over thick, strained Greek yogurt or labneh for a sophisticated breakfast. Use as a topping for a classic vanilla bean panna cotta or cheesecake. Pair with salty cheeses like Manouri, Graviera, or even a sharp Pecorino. Drizzle the leftover syrup into sparkling water or prosecco for a refreshing summer spritz.