Wash and gently dry the small, whole and not too ripe figs;
Place the figs in a large enough pot. Add the zest (cut into strips), the lemon juice and the sugar;
Let it rest for at least 12 hours, ideally prepare in the evening for the morning. Little by little the sugar will draw the water from the figs;
Shake the pan every now and then without stirring because the figs must keep their whole shape;
At this point, when our figs are completely immersed in the liquid, place the pan on the gas at a very low flame: During cooking, try not to stir them so as not to break them, but move the pan, it will take about an hour and a half to be ready, the liquid that has formed must reduce and become a thick, amber syrup. The figs will appear dried up but still immersed in their liquid;
Our Caramelized Figs are ready, bottle them while still hot with their syrup in sterilized jars, close them and turn them upside down until completely cooled. Store them in a cool and dry place.
