Categories: Fruits, Preserve, Greek 
      Yield: 25 servings 
  
           Karen Mintzias                      3 c  Water 
     50 sm Green figs                          1 tb Lemon juice 
           Blanched almonds (optional)         1    Strip of grapefruit peel 
      3 c  Sugar                                    -OR- lemon peel 
  
  Wash figs and trim stems.  Place figs in a large pan and cover with boiling 
  water.  Bring to a the boil and boil gently, uncovered, for 15 minutes. 
  Drain and rinse with hot water.  Return to pan and cover again with boiling 
  water.  Repeat boiling and draining process four times in all. Cook until 
  figs are tender after last change of water (about 1 hour's cooking in all). 
   
  Drain figs, rinse with cold water and spread out on paper towels to dry. 
   
  Insert a whole or split almond into base of each fig if desired. 
   
  In a clean pan bring sugar and water to the boil.  Add lemon juice and 
  grapefruit or lemon peel and boil for 10 minutes.  Add figs and boil over 
  moderate heat for 10 minutes, skimming when necessary.  Cover pan and leave 
  overnight. 
   
  Next day bring pan contents slowly to the boil and boil gently until syrup 
  is thick when tested.  Put figs and syrup into sterilised jars, seal and 
  store in a cool place. 
   
  Testing syrup:  Drip a little syrup onto a cold plate.  If drops do not 
  spread, syrup is ready.  If you have a sugar thermometer, cook to a 
  temperature of 105 C (220 F). 
   
  Source: The Greek Cookbook - by Tess Mallos 
   
  Typed for you by Karen Mintzias