Fig Brandy Recipes

FIG BRANDY AND BRANDIED FIGS

Steps:

• Step 1: Pierce 9 to 12 fresh figs (4 or 5 times each) with a sharp knife. Place the figs in a wide-mouth quart glass jar with a tight-fitting lid, alternately layering in lemon slices (from 1 lemon) and 3 sprigs fresh thyme. Pack firmly and fill the jar, being careful not to split open any of the figs; sliced or broken fruit will make the brandy murky.
• Step 2: Pour 1 1/2 to 2 cups brandy over the figs to fill the jar. Seal and place the jar in a dark cupboard and make a note on the calendar: Fig Brandy Ready in 30 days.
• Step 3: After 30 days, pour the brandy through a fine-mesh strainer into a jar or gift bottle. The brandy will keep for 1 year. Serve chilled in small glasses.
• Step 4: Discard the lemon slices and thyme. Store the brandied figs in a covered container in the refrigerator. The figs will keep for a month.

FIGS IN BRANDY

Steps:

• Drain the figs, then transfer to a 4 quart saucepan and cover with 6 cups of water. Bring water to a boil over high heat and cook for 15 minutes. Add the sugar, stirring with a wooden spoon to combine and return to a boil; boil for 2 minutes. Add 1 cup brandy. Bring mixture back to a boil, then remove from heat and set aside.
• Using a slotted spoon, remove figs from saucepan and pack into sterilized 1 pint canning jars. Pour syrup over leaving 1 inch head space. Wipe rims and screw canning bans on tightly.
• Boil in water bath for 20 minutes. Turn off heat and let sit for 5 minutes. Remove from water and let cool and check seals.

FIG BRANDY

Steps:

• Clean and sterilise a large kilner jar.
• put in the sugar, figs and honey.
• pour in a full bottle of brandy.
• mix around, seal and leave in the fridge for about a month.
• Then drain the liquid into a bottle (through a fine sieve/filter if you want).
• save the figs for cooking (but remember they are laced with brandy !).

FIGS IN BRANDY RECIPE (HIGOS AL BRANDY)

Steps:

• Gather the ingredients.
• Rinse figs and place in a large pot.
• Combine the sugar with 2 cups (16 ounces) of water and dissolve the sugar.
• Add the sugar and water mixture to the pot. Add more water if necessary, to cover the figs. Heat on medium to medium-high until the water begins to boil. Reduce the heat. Allow it to simmer until the liquid is reduced to a thick syrup, approximately 20 to 30 minutes. Set aside to cool.
• Grate the orange zest.
• In a small saucepan, place the ground cinnamon, orange zest, brandy, and sherry. Heat on low and slowly bring to a boil. Stir to mix well, then remove from heat.
• Carefully remove the figs from the pot one by one, using tongs if needed. Place in a large open serving dish or bowl, or place on individual serving plates. Reserve the syrup.
• Pour the brandy sauce over the figs. Drizzle 4 to 6 serving spoonfuls of the syrup over the figs.
• Allow figs to cool (outside of refrigerator), marinating in a pool of the sauce for at least an hour before serving.
• If you will serve with almonds and whipped cream, add a dollop of whipped cream to each plate just before serving. Sprinkle almond slivers on top.

BRANDIED FIGS

Steps:

• Wash figs a few at a time by quickly dipping them in a bowl of cool water. (Do not soak.) Place in a single layer on a kitchen towel; drain. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Top with figs, then sprinkle with remaining 3/4 cup sugar. Cover; refrigerate at least 12 hours and up to 2 days.
• Place pot over low heat, uncovered, and bring figs to a bare simmer. (Tilt pan from side to side or swirl a bit to help sugar dissolve, but do not stir, or fruit may get damaged.) Partially cover and simmer 10 minutes; remove from heat. Cover; let stand 4 hours.
• Repeat step 2 twice; figs should turn translucent in final simmering stage. (If necessary, allow to simmer longer than 10 minutes in final simmer, until they do.)
• Carefully spoon hot figs into hot sterilized canning jars (ideally pint-size or smaller). Bring syrup to a boil, skimming any scum that rises to surface. Turn off heat; stir in brandy. Taste; add more brandy as desired. Pour hot syrup over fruit to cover. Seal and process in a hot-water bath 10 minutes. Figs can be stored in a cool, dark place up to 1 year.

DRUNKEN FIG JAM

Steps:

• Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
• Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
• Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
• Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

BOOZY MARINADED FIGS

Steps:

• Boil the water, vinegar and sugar to make a syrup, about 15 - 20 mins, and let it cool
• Peel the figs, and put them in a bowl.
• Pour over the cooled syrup, and leave for 24 hours. Put a plate on the top, to keep the figs in the syrup.
• Pour the figs and syrup into a saucepan, and simmer for 15 mins.
• Take the figs out, and put into jars, then boil the syrup for another 5 minutes.
• Mix the syrup with the brandy and pour over the figs. Store for at least 2 weeks
• Serve with creme fraiche, vanilla icecream or just whipped cream