Prepare to embark on a culinary journey with this comprehensive article, your ultimate guide to crafting tantalizing brandied figs. In this piece, we will delve into the art of transforming fresh figs into a delectable boozy treat, perfect for indulging in as a delightful dessert or as an elegant addition to cheese platters. We will uncover the secrets behind achieving the perfect balance of sweetness and boozy warmth, and provide step-by-step instructions to help you create this classic dish in the comfort of your own kitchen. Whether you prefer a traditional approach or a modern twist, this guide will equip you with the knowledge and techniques to create brandied figs that will impress your taste buds and leave you craving more.
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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
BRANDIED PRESERVED FIGS
Great for preserving figs, which have a short growing season, this recipe will work with any fresh figs you have, such as Brown Turkey, Calimyrna, or Black Mission. Enjoy them as a simple dessert on their own, dressed up and served with ice cream or yogurt, or as a sweet salad topper. They could also be thinly sliced and served on toast as boozy spin on fig jam. Use the leftover syrup to sweeten cocktails or drizzle over fruit salad. Store canned figs in a cool, dry place for up to 1 year.
Provided by Cooking Light
Time P1DT6h45m
Yield Yields about 4 pints (serving size: 1 fig)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0.0 mg, Fat 0.1 g, Fiber 1 g, Protein 0.0 g, SaturatedFat 0.0 g, Sodium 0.0 mg, Sugar 12 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.
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.
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 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
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
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).
Tips:
- Choose ripe, fresh figs: Look for figs that are plump, slightly soft to the touch, and have a deep purple color.
- Make a small slit in the figs: This allows the brandy to penetrate the fruit and helps the flavors to develop.
- Use a good quality brandy: A high-quality brandy will add depth of flavor to the figs.
- Let the figs macerate for at least 24 hours: This allows the flavors to meld and develop.
- Serve the figs chilled: This helps to enhance their flavor and texture.
- Garnish with fresh herbs or a sprinkle of cinnamon: This adds a touch of elegance and flavor.
Conclusion:
Brandied figs are a delicious and versatile treat that can be enjoyed on their own or used in a variety of recipes. They are a great way to use up ripe figs and can be made ahead of time, making them a convenient option for entertaining. Whether you are looking for a simple snack or a sophisticated dessert, brandied figs are sure to please.
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