Brandied Fig Bundles Recipes

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.

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).

BRANDIED FIG VANILLA PUDDING

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.