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
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 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
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.
BRANDIED FIG BUNDLES
This is a great little holiday treat! Perfect for a wintery day when you want to sit back and enjoy a nice hot cup of coffee with a little something sweet. You can cheat a little if you like by replacing the 15 figs with a good quality fig jam. Omit the sugar and just add the brandy and follow the remaining directions.
Provided by - Carla -
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Allow puff pastry (if frozen) to thaw 8 to 10 minutes.
- In a mixing bowl mash figs with a fork.
- Add sugar and brandy and mix well.
- Spoon a healthy dollop of fig mixture into each center 4 inch puff pastry square.
- Fold each corner of the pastry in to the center, enclosing the fig filling and pinch to seal, thus forming a square fig bundle.
- Lightly brush with butter.
- Bake 20-25 minutes, or until golden brown.
- When cooled sprinkle with powdered sugar.
Nutrition Facts : Calories 1420.9, Fat 94.6, SaturatedFat 24.3, Cholesterol 2.5, Sodium 611.4, Carbohydrate 124.7, Fiber 5.5, Sugar 14.1, Protein 18.4
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