Goianos Figs

Make a crosshatch incision on top of each fig with a knife

Place them in a pot, cover with water and simmer for 2 hours

Drain and place in a basin with cold water

Gently scrub each fig with your hand or a cloth until the skin comes off

Wash thoroughly

Place the figs in a pan

Cover with water and add sugar

Mix well

Cook over high heat, stirring occasionally, until the syrup thickens (about 3 hours)

Briefly shake the pan from time to time

Use a skimmer to remove the figs from the syrup and arrange them on a bamboo strainer

Let them sit in the sun for a day to dry completely

The next day, sift the dried figs through confectioner's sugar.