Fig Preserves (Tuzee Varehnee)

2 cups Fresh figs
1 cup mountain spring water
1 cup Sucanat dehydrated cane juice
1/2 cup grade B maple syrup (optional)
dash cinnamon
dash fennel powder
1 tablespoon 100% pure vegetable glycerine

Place figs in a medium saucepan add enough water to cover figs, Sucanat and spices. Over a medium flame bring to a boil cover and simmer for 30 minutes. For a thicker syrup add grade B maple syrup. Add glycerine to preserve and voila!

Allow mixture to cool and spoon into a Mason jar with tight fitting lid. Keep refrigerated and for best results use within 2 weeks.

Tips to enjoy this middle eastern favorite:

Simply by itself with hot tea for a traditional delight.

As a delicious breakfast treat try it on toast with soft goat cheese.

As a heavenly dessert try it pureed and drizzled over coconut ice cream garnish with fresh mint leaves!

Enjoy!