poached figs in orange and rosewater
rating:Waitrose recipe - serves four
250g caster sugar
grated zest and juice of one organic, unwaxed orange
5 cardamom pods, lightly crushed
8 fresh figs
1 teaspoon rosewater
place sugar, orange zest and juice and cardamom pods and 300ml cold water in a medium-sized pan. Stir over a moderate heat until the sugar has dissolved, then bring to the boil.
add the figs and reduce the heat to a simmer. Cover the syrup and figs with a circle of baking parchment, carefully pressed down onto the syrup. This prevents the figs from bobbing up.
Cook for 8 minutes, until figs begin to soften, then remove with slotted spoon into a serving dish. Simmer the syrup for a further 7-8 minutes, to reduce slightly, then stir in the rosewater.
Pour syrup over the figs and allow to cool slightly.
