Green Fig Compote

Cut off the top of each fig and let it drain for 24 hours

The next day, gently scrape off the skin with a knife (but be careful not to cut into the fruit)

Make a shallow incision in the middle, almost reaching halfway through 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 it with water, add salt, and bring to a boil

Boil until the fig becomes slightly soft

Remove from heat and let it cool completely

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

Let it sit for 24 hours inside a bowl with a stream of water flowing from the faucet (so the water is constantly renewed)

Bring the compote ingredients to a boil

Stir only until the sugar dissolves

Let it simmer for about 2 minutes

Add the figs and cook until the fruit becomes soft but still firm, and the compote thickens slightly

Remove from heat and let it rest for 24 hours

The next day, bring it back to a boil until the compote thickens slightly.