1kg fresh figs
1 cup sugar
1 1/2 cups verjuice
1 vanilla bean, halved
Preheat oven to 150°C. Sterilise a 1.5kg glass preserving jar with sealable lid, by washing and placing in oven for 15 minutes.
Halve the figs. Put the sugar, verjuice and vanilla bean with seeds in a large saucepan and heat gently until the sugar is dissolved.
Add the figs and poach gently for approximately 2-3 minutes, turning the fruit around in the syrup. Remove the figs and arrange in a sterilised jar with the vanilla bean. Pour over syrup, topping up with extra verjuice to fill the jar. Seal with lid. Keep in refrigerator until ready for use.
Keeps for six months.