Wash the figs well, score them and place them in two large pots. Cover them with water and let them absorb water
for 12 hours.
Fill 2/3 of a large pan with figs together with the water that we used. Add 5-6 bay leaves and let boil
until the figs are soft enough to melt. Follow the same procedure with the rest of the figs, adding each time the juice
where the previous figs have boiled. Drain the figs and keep the juice. Place the juice in a large pan and boil
it in medium heat until it becomes a thick syrup. Finally preserve it in a jar and keep it outside the fridge for a whole
winter. Petimezi is used in cakes, fritters and many other desserts.
Source: Tastes of Aegean by Mrs Dora Parisi from
Molivos
|
