BRANDIED FIGS
This preserving project is a fun and make-ahead friendly way to use up peak-season figs, and the payoff is great: Once the holidays roll around, you'll have an elegant fruit at your fingertips to serve with cheese platters, cookies, and pies. While this recipe from chef Scott Peacock is an easy one and mostly hands-off, it does take a couple of days to complete, so plan accordingly!
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes 2 quarts
Number Of Ingredients 3
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.
FIGS IN BRANDY RECIPE (HIGOS AL BRANDY)
Figs make a delicious addition to any meal. Serve these festive figs soaked in brandy and sweet syrup as a dessert that also captures the flavor of a post-meal cocktail,
Provided by Lisa & Tony Sierra
Categories Dessert
Time 1h50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 329 kcal, Carbohydrate 63 g, Cholesterol 3 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 97 mg, Sugar 59 g, Fat 6 g, ServingSize 4 servings, UnsaturatedFat 0 g
FIGGY PUDDING
Here's an early holiday present: A festive dessert loaded with dried fruit and brandy that can easily be made up to a week in advance because its flavors just keep improving.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the figgy pudding: Combine the dried figs and raisins with the brandy in a small bowl and let sit 30 minutes to plump the fruit. Strain, then reserve the brandy and fruit separately.
- Meanwhile, grease a 1.6-liter covered pudding pan generously with butter.
- Whisk the eggs together with the milk and sugar in a medium bowl.
- Whisk together the flour, breadcrumbs, baking powder, allspice, cinnamon, salt and nutmeg in a separate large bowl.
- Stir the wet ingredients into the dry ingredients until well combined. Stir in the soaked fruit and orange zest. Add the batter to the prepared pan, tapping the pan gently on the counter to settle the batter, and smooth the top.
- Put a metal trivet or aluminum foil ring in the bottom of a large stockpot. Put the pudding pan on the trivet and add enough boiling water to come halfway up the sides of the pan. Set the pot over high heat and bring to a simmer, then cover and simmer over low heat for 1 hour. Turn off the heat and let sit for 20 minutes.
- For the brown sugar sauce: Meanwhile, combine the cream and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring frequently, until reduced by half, the bubbles become the size of quarters and the sauce starts to pull away from the side of the saucepan, about 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Carefully remove the pudding pan from the pot using oven mitts. Remove the lid and let cool another 15 minutes. Run a small offset spatula around the sides of the pan to release the pudding, then use a skewer to poke about a dozen holes in the cake. Pour the reserved brandy over the top of the cake, then allow it to sit and soak in until the cake cools completely. Invert onto a serving platter and serve immediately with the sauce and whipped cream or store the cake at room temperature wrapped in plastic.
FIG BRANDY AND BRANDIED FIGS
When fresh figs are ripe and rich with honeyed flavor, spend just a few minutes in the kitchen to prepare for the holiday season ahead. Use inexpensive brandy. After a month, the liquid transforms to a syrupy, sweet sip, sensational with a cookie or a bit of cheese. There's a bonus, too. The figs will be infused with the citrusy, herbal brandy, ready to slice thin and serve over ice cream or match slim wedges with creamy blue cheese.-Cathy BarrowThis recipe is from columnist and cookbook author Cathy Barrow, and was originally published in the Chicago Tribune.
Provided by Cathy Barrow
Categories Beverages, Snacks
Time P29DT23h59m59S
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 serving, Calories 111 calories, Sugar 7 g, Fat 0.2 g, Carbohydrate 9 g, Fiber 2 g, Protein 0.4 g, Sodium 0.9 mg
BRANDIED FIGS
Steps:
- If preserving the figs, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
- Rinse and drain 2 pounds firm ripe fresh figs and trim the stem ends.
- Place 2 cups sugar, 2 cups brandy, 1 cup water, 1/4 cup balsamic vinegar, 1 tablespoon whole cloves, a pinch of kosher salt, and the juice of 1 lemon in a large pot over medium heat and bring to a boil. Boil for about 5 minutes, stirring occasionally, until the sugar dissolves and the mixture begins to get syrupy.
- Add the figs, reduce the heat to a simmer, and continue to cook for 5 minutes longer.
- For refrigerator figs, pack in airtight containers and refrigerate until ready to serve, or for up to 1 month.
- For preserved figs, pack the hot figs and their syrup in the sterilized jars and seal using the hot-pack method (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.
- On the Side
- Brandied figs make a sophisticated topper for everything from vanilla ice cream, to Buttermilk Panna Cotta (page 358), to Granny Foster's Simple Pound Cake (page 314), to Carolina Rice Pudding Brûlée (page 357), to Buttermilk Waffles (page 91).
FIG JAM
Provided by Giada De Laurentiis
Time 38m
Yield 1 cup
Number Of Ingredients 5
Steps:
- For the jam:
- In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
- Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
- *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.
FIGS IN BRANDY
This recipe is from Saveur. Preserving figs in citric acid ( I used lemon juice) and brandy helps prevent the growth of microorganisms in the fruit and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea. This recipe using a boiling water bath for canning. There are many good instructional sites on Recipezaar if you are unfamiliar with this type of canning.
Provided by mary winecoff
Categories Fruit
Time 30m
Yield 4 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 713.4, Fat 0.9, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 130.9, Fiber 9.9, Sugar 114.8, Protein 3.3
BRANDIED FIG VANILLA PUDDING
Provided by Ruth Cousineau
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk together sugar, cornstarch, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
- Divide among 4 (6-to 8-ounces) glasses and chill, uncovered, until cold, at least 1 1/2 hours.
- Stir together preserves, brandy, and lemon juice, then spoon on top of puddings.
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