Brandied Preserved Figs 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.

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 PRESERVED FIGS

Steps:

• Wash figs a few at a time by quickly dipping into a large bowl of cool water. Drain in a single layer on a thick kitchen towel. Place figs in a single layer in a large, wide stockpot, Dutch oven, or saucepan. Cover figs with sugar; cover pan, and chill overnight or for up to 2 days.
• Place pan over low heat, and slowly bring figs to a gentle simmer without stirring (about 1 hour and 45 minutes; do not let mixture come to a boil). Partially cover pan; simmer gently for 10 minutes or until figs begin to soften. Remove from heat; cover completely. Let stand 8 to 12 hours. Return pan to low heat, and repeat process twice, reducing stand time to 4 hours after last simmer.
• Return fruit to a simmer; carefully spoon hot fruit evenly into 4 or 5 hot, sterilized 1-pint canning jars, reserving syrup in pan.
• Bring syrup in stockpot to a boil over medium, skimming if necessary. Remove from heat; stir in brandy.
• Cover fruit with hot syrup, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover jars immediately with their metal lids and screw-on bands. Process in boiling-water bath 10 minutes.

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.

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

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).