This preserving project is a fun and make-ahead friendly way to use up peak-season figs, and the payoff is great: Once the holidays roll around, you'll have an elegant fruit at your fingertips to serve with cheese platters, cookies, and pies. While this recipe from chef Scott Peacock is an easy one and mostly hands-off, it does take a couple of days to complete, so plan accordingly!
Recipe Summary test
If you start early in the morning, you can complete this recipe within a day, but you can also let the figs cool to room temperature and refrigerate them overnight between simmers.
Resting the figs in sugar overnight before cooking helps draw out moisture and lessens the chance of scorching, but in a pinch you can cook them right away.