Green Fig in Broth

Cut off the tip of each fig and let the white liquid drain out, overnight

The next day, lightly scrape off the skin with a knife (but be careful not to damage the fruit)

Make a cut in the middle, almost reaching the center of the fig

Place it in a bowl and cover with water

Let it rest for 3 hours

Drain and place the fruit in a large pot

Cover with water, add salt, and bring to a boil

Boil until the fig is slightly soft

Remove from heat and let cool completely

Wash thoroughly under running water until the water is clean and transparent

Let it sit for another day inside a bowl with a stream of water flowing from the faucet (so the water is constantly renewed)

Bring to a boil the ingredients for the broth

Stir only until the sugar crystals dissolve

Boil for about 2 minutes

Add the figs and cook until the fruit is soft but still firm, and the broth thickens

Remove from heat and let rest overnight

The next day, bring to a boil again until the broth thickens slightly

Serve in 20 portions.