Culinary Artistry's Pickled Figs

 

In a recent class, Jenn Louis, catering superstar of Portland, wowed us all with some amazing taste sensations. She told us that her favourite way to make the most of an abundance of figs is to preserve them. She agreed to share her recipe with everyone. So, here it is... Like all her cooking it is easy to make and tastes oh so good!

 

Jenn suggests serving the pickled figs with meats or cheeses.

 

1 c sugar

1 c red wine vinegar

1 cinnamon stick

4 cloves

1 slice lemon

1 lb. fresh figs

 

Combine sugar, vinegar, cinnamon, cloves and lemon in a small saucepan.

 

Bring to a boil then turn to a simmer for 5 minutes.

 

Add figs and simmer in covered saucepan for 20 minutes.

 

If not canning, let cool overnight at room temperature