From Stephanie Alexander's 'The Cook's Companion'.
As the figs ripen on the fig trees in Alice Springs, my thoughts wander to the dishes to come. Of course there are jars of fig jam, fig salads, poached figs, but the summer treat are Prue's sticky sun dried figs. While these figs dry well in the southern states, there is nothing like the desert sun for drying out fruit. A multitude of ants helps bring out the flavour.
Stephanie says to:
Heat sugar, vinegar and water in non-reactive saucepan, stirring until sugar dissolves. Bring to boil, and then reduce heat and gently poach figs for 1 1/2 hours (turning occasionally). Turn off heat and leave figs in syrup overnight. Next day simmer figs for 1 hour and then leave to sit overnight again.
On Day 3 simmer figs for 30 minutes and then drain off and reserve syrup and put figs on wire racks in the sun. Reboil syrup and bottle for future use. Bring the figs in at night. Take the figs out for the next 4 days, turning every day. Then roll in castor sugar and bottle or eat. The figs keep for a year.
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