Figs in orange and balsamic vinegar
Although this is the perfect partner for cheese, it is also superb as a dessert, either spooned over ice cream or topped with thick Greekstyle yoghurt.
450g dried figs
1 cup orange juice
3 Tbsp balsamic vinegar
3 Tbsp Cointreau or any orangebased liqueur (optional)
Snip the stems off the figs and place the figs in a heavy-based saucepan. Add the orange juice and balsamic vinegar.
Set over low heat and bring to the boil. Cover with lid, keep the heat low and simmer gently for 20-30 minutes, gently turning the figs in the liquid from time to time.
Remove the lid and increase the heat a little and continue to cook until much of the liquid has been absorbed and the figs are plump and covered with the glaze.
Remove from the heat, pour the liqueur over the fruit and stir gently to mix.
Spoon into the prepared jars, cover and keep in the fridge.
The figs will keep for about six weeks.
Sweet and sour peaches
This is a most delicious sweet and sour ‘‘pickle'' which can be refrigerated for several months as long as the fruits are covered with the spiced vinegar.
The dried fruit is placed straight into the prepared jars and the spicy, sweet vinegar added.
Over the next day or so, the fruit plumps up as it absorbs this liquid.Don't pack the fruit tightly into the jars as it needs room to expand.
After the first few days, if the liquid level in the jars has dropped, just sprinkle on a little more sugar and add more red wine vinegar to cover the fruit.
Cover tightly and shake to blend the ingredients.
Dried figs and dried apricots are also delicious pickled in this way.
450g dried peaches
several whole cloves
grated rind of one orange
1/2 cup orange juice
1 1/2 cups red wine vinegar
6 Tbsp sugar
1/2 tsp ground cinnamon
Loosely pack the dried fruit into jars. Add 1 or 2 cloves to each jar, depending on the size of the jar. Place the orange rind, juice, vinegar, sugar and cinnamon in a saucepan and bring to the boil.
Simmer, stirring for a couple of minutes until the sugar has dissolved. Allow to cool and then pour it into the jars to cover the fruit.
If there is not quite enough of the vinegar-spice mixture to fill all the jars, sprinkle a little sugar into the jar and top up with red wine vinegar, cover tightly and shake to blend.
This is ready for sampling within two days but it improves if left for a little longer.
To sterilise jars: Wash in hot soapy water, rinse thoroughly and place in the oven at 120degC for 30 minutes, or put the jars through a hot cycle of a dishwasher.
