Toasted Fig Leaf Simple Syrup

This is a simplified version of last year’s recipe, using a hot dry pan instead of the oven to toast the fig leaf. The heat brings out surprisingly bold notes of coconut and vanilla.

We’re also using honey instead of refined sugar, since you can find local PNW honey at most grocery stores or farmers markets. (Interestingly, Washington is a major producer of sugar beets, but I haven’t been able to find any retail brands for consumers).

Traditionally, simple syrup calls for 1 parts sugar to 1 parts water, but 2 cups of honey just seems like a lot (and is expensive). This 1:4 ratio works just fine as a decadent natural sweetener. 

15 minutes, plus 1 hour cooling
Yields 2 cups

• 1 large fig leaf, stem cut off

• 2 cups water

• 1/4 cup raw honey

Heat a flat saucepan over medium heat. Add the fig leaf and dry toast it until it becomes dry and crispy, about 5 minutes. You may need to press down on it with a flat spatula and flip it over from time to time. Once toasted, remove from heat.

In a large saucepan, bring the water and honey to a boil and stir until the honey dissolves. Remove from heat and add the toasted fig leaf, pressing down so that it’s covered in liquid. Let the mixture cool to room temperature, about an hour. Remove the fig leaf and pour the simple syrup in a jar. Store in the refrigerator and use within 1-2 weeks.