This is the 2nd wild fig recipe of the trilogy. And the most popular recipe with wild figs in Greece. The ‘spoon’ desserts are made out of a big fruit variety (occasionally also from vegetables). As we serve a portion of the dessert as big as a small spoon can take, they got their name from there. Cherry spoon sweet, water melon spoon sweet, wild fig spoon sweet and so on. Apart from that, they are very very sweet so it’s not possible to eat a lot at once. Unless it’s fig ! Usually served with coffee, it is still common to get a treat like this in smaller cities and villages in the countryside of lovely Greece. Oh, and vegan too!
A bit more than 1 day of preparation – be patient!
- 1kgr. wild figs
- 2kgr. sugar
- 1kgr. water
- 4tbsp. glucose
- some lemon juice
- 3gr. copper sulphate
- Wash well the figs and remove the upper and bottom parts of them.. Create small holes in them with a souvlaki stick or toothpick and let them soak for 2,5h. in a big bowl with water where you have diluted the copper sulphate.
- After the 2,5h. wash off the figs and blanch them 3 times, the 3rd time leave a bit more in the water. When done squeeze well so that all water is out of the figs.
- Add in a pot the sugar and the 1kgr. water and let it simmer. Add the figs and boil for 25′-30′. Remove from the stove and let 12h (overnight). As the figs will probably still carry extra water you need to let them do it naturally and the next day boil once more adding also the glucose and the lemon juice to make sure that the sirup has the right finish.
- Move the dessert in a jar and enjoy every now and then a little spoon full!
The spoon sweet is a great way to preserve fruits also for the winter. As it’s so sweet to eat it all like that you can make other desserts out of it, like the topping on a cheesecake or a simple bundt cake, like the quince chutney cake.