Forktionary

Fig Nut And Rum Syrup Recipe

Indulge in the warm, comforting aroma of this Fig Nut & Rum Syrup! Bursting with holiday spices and the rich depth of dark rum, this heavenly syrup is perfect for elevating your favorite desserts and savory dishes. Imagine it drizzled over warm bread pudding, pancakes, waffles, or French toast. Use it to create a stunning trifle, glaze a succulent ham or pork roast, or add a unique twist to roasted chicken. Of course, it's also divine served over a scoop of your favorite ice cream! Learn how to can this delicious syrup with our helpful guide: [link to canning guide]. This recipe makes approximately [estimated yield, e.g., 2 cups].

Prep Time 20 mins
Cook Time 75 mins
Calories 853.9 kcal
Protein 6g
Rating 4.5 (2 Reviews)
Fig Nut And Rum Syrup 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fig Nut And Rum Syrup

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Fig Nut And Rum Syrup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Fig Nut And Rum Syrup

  1. Combine 1 pound of fresh figs and 1 cup of water in a blender. Blend in two batches until semi-smooth, leaving some fig chunks.
  2. Transfer the blended fig mixture to a heavy-bottomed pot. Add 1 ½ cups granulated sugar and 1 teaspoon each of ground cinnamon, ground cloves, and ground nutmeg. Add ½ teaspoon ground allspice (optional).
  3. Bring the mixture to a rolling boil over medium-high heat, using a candy thermometer to ensure the temperature reaches 225°F (107°C). Maintain this boil for 20 minutes, stirring almost constantly to prevent burning or boiling over.
  4. Stir in 1 cup of chopped walnuts or pecans. Continue stirring for 5 minutes.
  5. Remove from heat and carefully stir in ½ cup of dark rum. Be cautious as the mixture may splatter.
  6. Pour the hot syrup into sterilized jars, leaving ½ inch headspace. Wipe jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes.
  7. Remove jars and let them cool completely. You should hear a satisfying 'pop' sound as the jars seal.
  8. Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within 2-3 weeks.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

657g

Fat

8g

Carbs

56g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European Italian French Mediterranean The Americas American Southern Caribbean Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Canning Desserts Condiments Etc Fruit American Easy European Fall Holiday Event Vegetarian Italian Nuts Stove Top Dietary Christmas Low Sodium Low Cholesterol Seasonal Low Saturated Fat Sweet Sauces Low In Something Taste Mood Sweet Equipment Technique Water Bath 4 Hours Or Less