My lovely Dad used to make figs in rum, and he liked to serve them with icecream, cream and amaretto biscuits (because he wasn't one to do things by halves!).
I've tried various recipes but to be honest, they just weren't rummy enough! So this is my version at recreating my Dad's more alcoholic dessert.
For the figs in rum
750g figs (ideally not quite ripe)
250g golden caster sugar
375ml water
100ml white rum
a sterilised one litre jar
OR
No water
Lemon
Very little sugar?
Rum-soaked fruit — Recipe of the week — Beans & Sardines
For serving
Icecream
Amaretti biscuits
Cream (optional)
To make the figs in rum
- Cut the end of the stem from the figs.
- Place the water and sugar in a pan over a medium heat and stir until the sugar has dissolved.
- Remove from the heat and pour in the rum.
- Place the figs in a layer in the bottom of the pan and gently swill round.
- Put back on a low to medium heat, cover and let it gently bubble away for an hour.
- Remove from the heat and once cool, transfer to the sterilised jar.
- Leave in a cool, dark place for at least 6 weeks and up to 6 months.
To assemble the individual desserts
- Cut the pears in half and carefully remove the seeds.
