Homemade Fresh Fig Syrup

I started a new Saturday morning routine this summer and that is to head down to the Madison Farmers Market on Hughes Road.  It’s not big but there are always wonderful fresh fruits and vegetables and I love supporting the local farmers.   A lot of Saturdays I even ride my bike there.  Biking to the farmers market just feels really “green”. 

So for the last couple of weeks, I’ve been eyeing all the fresh figs.  I remember eating figs right from the tree as a kid from the fig tree in my grandparent’s back yard.  It grew right next to the brick well house.  They lived in the country and had well water.  Still remember the distinct taste of that too.

This past Saturday at the market I just couldn’t turn down the figs.....they were plump, ripe and ready to be devoured.  I bought some Turkey figs and some green skinned ones that I believe were Kadota figs.  Turkey figs are really sweet and just a wonderful explosion of sweetness the minute you bite into them.  The Kadota figs were less sweet and had a meatier texture.

I got the idea to make homemade fig syrup.  You’re probably thinking that you’ve never heard of fig syrup.  Well neither had I but decided I would create it.  At last an absolute original recipe that no one had ever thought of.  I would be the mother of invention (at least the mother of homemade fig syrup)!  Before I got too excited, I remembered a line from Rod Stewart’s “Every Picture Tells a Story”.  It goes something like, “I couldn’t quote you no Dickens, Shelley or Keats, ‘cause it’s all been said before”.  It’s the same in the food world.  Somebody, somewhere has already made fig syrup. 

It was everything I imagined.  Rich, delicious with a wonderful fig flavor-perfect for drizzling over ice cream, pound cake, French toast or just eating right from the bowl.  Wish I would’ve had it for the chocolate chip gingerbread waffles I made Saturday. 

Without further adieu, here it is.  The world premiere recipe for homemade fig syrup.  So I’m sure if you googled fig syrup you would find a ton of recipes.  But for now, I’m resisting the urge so I can relish in the fact that I just might’ve created the world’s first!

Homemade Fig Syrup

2 Cups Ripe, Fresh Turkey Figs

2 Cups Ripe, Kadota Figs

1 ½ Cups Sugar

2 Cups Water

1 tsp. Fresh Squeezed Lemon Juice

Rinse figs in cold water and remove any stems.  Add figs and remaining ingredients to a saucepot.  Bring to a boil and simmer covered for 35 minutes.  After 35 minutes use a large spoon and gently break the figs into pieces.  Bring to a boil and cook for 25 minutes or until reduced by ¼ and slightly thickened.

Serve warm over vanilla bean ice cream, waffles, French toast or pound cake.