---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fruits, Preserves, Greek
       Yield: 25 servings
      50 sm Green figs
            Blanched almonds (optional)
       3 c  Sugar
       3 c  Water
       1 tb Lemon juice
       1    Strip of grapefruit peel
            -OR- lemon peel
   Wash figs and trim stems.  Place figs in a large pan and cover with boiling
   water.  Bring to a the boil and boil gently, uncovered, for 15 minutes.
   Drain and rinse with hot water. Return to pan and cover again with boiling
   water.  Repeat boiling and draining process four times in all. Cook until
   figs are tender after last change of water (about 1 hour’s cooking in all).
   Drain figs, rinse with cold water and spread out on paper towels to dry.
   Insert a whole or split almond into base of each fig if desired.
   In a clean pan bring sugar and water to the boil.  Add lemon juice and
   grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over
   moderate heat for 10 minutes, skimming when necessary. Cover pan and leave
   Next day bring pan contents slowly to the boil and boil gently until syrup
   is thick when tested.  Put figs and syrup into sterilised jars, seal and
   store in a cool place.
   Testing syrup:  Drip a little syrup onto a cold plate. If drops do not
   spread, syrup is ready.  If you have a sugar thermometer, cook to a
   temperature of 105 C (220 F).
   Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen Mintzias