Why it works: Fig and syrup work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 114 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Figs in Sykup
Ingredients
Directions
Prick the figs all over with a copper needle and from the stem to the top with a larger needle.
Blanch the figs in boiling water with a little alum, then cool them in cold running water.
Place the figs in stone jars and cover with Lot syrup at 24° Beaume.
After 12 hours, drain and reboil the figs in syrup at 24°.
Cover the figs again and repeat with syrup at 25° and then at 26°.
Can or bottle the figs, covering with hot syrup at 26° Beaume, seal, and process.
For quart cans, process for 10 minutes in boiling water; for pint cans, process for 6 minutes.
Cool the cans with cold water and allow jars to cool gradually in hot water.
If figs are faded yellow, reboil the syrup, color it lightly with Emerald green, and pour over the figs.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Fig + syruptop 20% of all pairsSmell alikelowCooked together114 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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