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Brandied Preserved Figs

Photo: Brian Woodcock; Styling: Claire Spollen
Active time 1 hr
Total time 30 hrs, 45 mins
Yield

Yields about 4 pints (serving size: 1 fig)

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.

Ingredients

  • 3 pounds fresh ripe figs, stems attached
  • 1 1/2 pounds granulated sugar (about 3 3/8 cups)
  • 1/3 cup brandy

Nutrition Information

  • Calories 55
  • Fat 0.1 g
  • Satfat 0.0 g
  • Monofat 0.0 g
  • Polyfat 0.1 g
  • Protein 0.0 g
  • Carbohydrate 13 g
  • Fiber 1 g
  • Cholesterol 0.0 mg
  • Iron 0.0 mg
  • Sodium 0.0 mg
  • Calcium 15 mg
  • Sugars 12 g
  • Est. Added Sugars 5 g

How to Make It

  1. 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.

  2. 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.

  3. Return fruit to a simmer; carefully spoon hot fruit evenly into 4 or 5 hot, sterilized 1-pint canning jars, reserving syrup in pan.

  4. Bring syrup in stockpot to a boil over medium, skimming if necessary. Remove from heat; stir in brandy.

  5. 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.