Cut off the stems of the figs and leave them to sit in water for 2-3 hours.

Strain them and place them in fresh water.

Add a little copper sulfate to the water to turn it light blue.

Place the figs in it and let them sit for half an hour.

Rinse them thoroughly, press them lightly to discard the water and place one blanched almond into each fig.

Boil the sugar with a cup of water, add the figs into the syrup and boil for 15 minutes! Remove from heat and set aside for 24 hours.

Then add the lemon juice, the vanilla or the cloves and boil once more until it thickens.