Fig Brandy And Brandied Figs Recipes

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.

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.

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.

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.

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).

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 !).

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