1 kg. ripe figs
300 g. White sugar
1 organic lemon
30 cardamom seeds
1 cup apple cider vinegar
Wash and peel figs complete with stem and put them in the colander to drain. Cut the lemon peel into strips. Put the figs in a large pot, covering them with sugar, slices of lemon and cardamom, vinegar and let stand for 2 hours. Put on low heat and cook very gently for 5-6 hours without stirring, otherwise they will break! They must remain whole and tending to the honey-colored brown. Put in hot jars and seal, and put the jars upside down.
When you want to eat them serve with cooked orange’s ricotta:
1 fresh ricotta
3 oranges
1 yolk
4 tablespoons sugar
Sift together ricotta, sugar and egg yolk, work the mixture well. Add the grated peels of the 3 oranges and juice of 1 orange. Put the ricotta cheese in a nonstick baking sheet with paper and bake at 180 degrees for 1 hour.
… .. wonderful!