Every year we prune the old fig tree hard and in spring it roars back to life with a huge bounty of figs in late summer. Delicious as they are fresh, it is very satisfying to make Caramelised Figs with Brandy to keep in the fridge and enjoy with ice-cream. In Sydney they are ripening already.
It is so easy to make up jars of figs cooked in the delicious brandied caramel syrup that penetrates the plump, ripe figs. The taste is spectacular. It is all the sweetness of summer in a jar!
It just takes a couple of steps; resting the cleaned figs in sugar and lemon zest overnight and then cooking them till the sugar melts and caramelises. Stirring in the Brandy after the cooked figs are cooled stops the syrup from becoming cloudy. Then just pack into sterislised jars and store them in the fridge. They are so delicious they wont last long.
Alternatively you can sterilise Mason jars and preserve them. Here is a site that explains the sterilising and preserving method:
Preserved in this way they keep for up to 6 months.
Make some jars to share with friends and family.
Caramelised Figs with Brandy
- 1 kg fresh figs
- 200 g of sugar
- zest of 1 lemon
- 2 Tblsp Brandy
- Select the best ripe figs and wash and dry them, cutting off the stems
- Place the cleaned figs into a non reactive container in one layer
- Sprinkle over the sugar and lemon zest
- Cover the figs and leave them to rest overnight at room temperature (or in the fridge depending on the ambient temperature)
- Using a stainless steel pot, gently lift and transfer the figs setting them out around the pot in one layer
- Cover with the sugar and lemon zest. No additional liquid is needed as the figs will naturally release their own juices which will dissolve the sugar
- Place the pot over the lowest heat and cover
- Cook for 20 minutes, check from time to time. The sugar should be melted
- Continue cooking for up to a further 20 minutes, checking the colour of the figs and the state of the caramelisation of the syrup. This will vary
- Once the desired colour of the caramelisation of the syrup has been reached (It should be a deep golden brown), turn off the heat, set aside and allow the figs to cool
- When the figs are cooled carefully stir through the Brandy
- Carefully transfer the cooked figs into a sterilised jar and pour over the caramelised syrup
- Tap the jar on the bench top to release any air bubbles and store the jar in the fridge until needed
- Serve with a dollop of double cream or over ice cream with a drizzle of the delicious caramel syrup