REST 20 min
[EXT LOW] 20 min
[LOW] 5 min
300 g peeled figs (about 8–10 medium), cut into fourths
½ cup (50 g) walnuts, chopped
45 g sugar (15% of the fruit)
½ lemon, juiced
Place figs in the pot, add in sugar and drizzle lemon juice on top. Rest, covered, for 20 minutes.
Roast the walnuts in a pan. Once figs sweat, add walnuts, cover, and simmer over [EXT LOW] heat for 20 minutes.
Uncover and simmer over [LOW] heat for another 5 minutes or until thick, stirring often.
Fruit preserves have high viscosity, so it is recommended to simmer over [EXT LOW] heat to avoid boiling over.
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