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
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
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.
FIG BRANDY
Make and share this Fig Brandy recipe from Food.com.
Provided by AskCy
Categories Beverages
Time P28DT5m
Yield 1 bottle, 30 serving(s)
Number Of Ingredients 4
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 !).
Nutrition Facts : Calories 269.9, Fat 0.1, Sodium 2.1, Carbohydrate 9.2, Fiber 1.2, Sugar 7.2, Protein 0.4
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