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The Real Greek at Home
by Theodore Kyriakou & Charles Campion
In Greece, many households have a fig tree in the courtyard., and fresh figs are a daily treat when in season. This means that to be sought after, dried figs have to be of superlative quality. The dried figs from Kimi are highly prized and rarely seem to go "crystalline".  Greeks love them as a topping for vanilla or chocolate ice-cream, or with plenty of coarse black pepper as an accompaniment to feta cheese.

Serves 8


• 500g (18oz) "ready to eat" dried figs (from Kimi if possible)
• 1 x 75cl bottle red wine
• 55g (2oz) thyme honey
• 25g (1oz) caster sugar
• 2 vanilla pods
• 2 cinnamon sticks


The "ready to eat" figs are best because they need less rehydration.  Cut each fig in half lengthways and place in a non-reactive saucepan with all the remaining ingredients.

Bring them to simmering point and continue simmering until the liquid has been reduced by half and is just thick enough to coat the back of a spoon.

3. The figs will keep for up to 3 weeks in a clean jar.

"...once again the Greek way is slightly different and you would always make a rich but plain ice-cream and then top it with a specially made sweet syrup, or bottled fruit, or glykos,  which are like superior-quality jams that are eaten straight off the spoon as an accompaniment to coffee."


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