Figs will keep in an airtight container, refrigerated, for 1 week.
- 30 small fresh, ripe black figs (about 2 pounds)
- 2 cups sugar
- 1 cup packed dark brown sugar
- 1/4 teaspoon salt
- 4 cups water
Carefully peel figs and trim and discard stems.
Stir together sugar, dark brown sugar, salt, and water in large heavy-bottomed saucepan or Dutch oven over medium-high heat and boil syrup until sugars are dissolved and syrup thickens, 5 to 7 minutes. Reduce heat to medium-low and add figs.
Cut a piece of parchment paper in the shape of pot. Cut a nickel-sized vent in the middle. Press parchment directly onto surface of fig-syrup mixture.
Simmer figs until translucent, gently stirring from time to time, about 1 hour.
Cool figs completely, at least 1 hour. Figs may be served at room temperature or chilled.
vegetable peeler, large heavy-bottomed saucepan or Dutch oven, parchment paper