Fresh figs have a brief season, and we like to make room for them while they are here. This syrup captures their soft fruit flavor and rosy color, with green cardamom for fragrance, fresh bay for a sweet, savory note, and a little black pepper to give the finish definition.
The pepper is a matter of preference. We like the way it frames the other flavors, but a gentler version may suit your palate better. The amounts below are a starting point, with room to adjust the next batch.
Ingredients
- 200 g ripe Black Mission figs, stems removed and fruit quartered
- 200 g white sugar
- 100 g water
- 5 green cardamom pods, lightly cracked
- 1 fresh bay laurel leaf (Laurus nobilis), torn once
- 4 black peppercorns, lightly cracked—use 2 for a gentler version, or omit
- 1 teaspoon lemon juice, optional, added after straining
Method
- Set a sous vide water bath to 135°F (57°C).
- Combine the figs, sugar, water, cardamom, bay leaf, and peppercorns in a food-safe vacuum bag or a zip-top bag suitable for sous vide cooking. Remove as much air as possible and seal.
- Submerge the bag in the water bath and infuse for 2 hours, keeping the seal of a zip-top bag above the water.
- Remove the bag and chill it in an ice-water bath.
- Strain through a fine sieve, pressing the figs gently to recover the syrup. Avoid forcing the pulp and seeds through the sieve.
- Taste the cooled syrup. If it needs a little brightness, stir in the optional teaspoon of lemon juice.
- Transfer to a clean bottle or jar and refrigerate. Make small batches for near-term use, or freeze portions for later.
Why This Method
Sous vide gives the fruit and aromatics time to infuse at a controlled temperature, without boiling or reducing the syrup. The aim is to retain the character of fresh figs while drawing out the fragrance of the cardamom and bay. White sugar keeps the base simple, allowing the fruit’s flavor and color to come through.
We use a fresh bay laurel leaf from the garden. In our batch, it brings a sweet, savory character with less of the eucalyptus note we associate with some dried bay leaves. Commercially dried bay has not been tested in this recipe and may give a different balance.
Black pepper gives the syrup a firmer finish. We find that it acts like a frame, bringing the fig, cardamom, and bay into focus. Four cracked peppercorns produce a noticeable pepper note; use two if you prefer a softer edge, or leave them out. Taste the syrup in a finished drink as well as on its own before deciding what to change.
The rosy hue comes from the figs themselves. Color and flavor will vary with the fruit’s variety and ripeness, making each batch a small reflection of the season.
Where to Use It
We especially like this syrup in a sparkling wine cocktail. Pour a little into the bottom of the glass, then gently top with our sparkling Malvasia Bianca. The wine already carries spicy fall fruit notes; the fig and cardamom extend those flavors, while the bay and pepper add a subtle savory edge. Begin with a small amount so the wine’s fragrance and freshness remain at the center.
For a simple nonalcoholic drink, add the syrup to sparkling water with a little lemon. Start lightly and adjust the sweetness and acidity to taste.
It also works as an Old Fashioned sweetener. Begin with 7–10 mL in place of simple syrup, then adjust to suit the whiskey.
Beyond the glass, try a little over plain yogurt or vanilla ice cream, or serve alongside fresh pears.