Caramelised Figs with Brandy

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:

https://blog.kitchenwarehouse.com.au/preserving-how-to-sterilize-and-seal-jars/

Preserved in this way they keep for up to 6 months.

Make some jars to share with friends and family.

IMG_20170115_123058-Figs on tree
When you have a glut of figs make some caramelised figs with Brandy

Caramelised Figs with Brandy

IMG_20170123_102514-Ripe figs2

Ingredients:

  • 1 kg fresh figs
  • 200 g of sugar
  • zest of 1 lemon
  • 2 Tblsp Brandy

Method:

  1. Select the best ripe figs and wash and dry them, cutting off the stemsIMG_20200322_131457-Figs
  2. Place the cleaned figs into a non reactive container in one layerIMG_20200404_001457-Figs in bowl2
  3. Sprinkle over the sugar and lemon zest

    IMG_20200404_164410-Figs in sugar
    After leaving them overnight the sugar had drawn moisture from the figs.
  4. Cover the figs and leave them to rest overnight at room temperature (or in the fridge depending on the ambient temperature)
  5. Using a stainless steel pot, gently lift and transfer the figs setting them out around the pot in one layer
  6. 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
  7. Place the pot over the lowest heat and cover
  8. Cook for 20 minutes, check from time to time. The sugar should be melted
  9. 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 varyIMG_20200405_180843-Caramelised figs cooking
  10. 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
  11. When the figs are cooled carefully stir through the Brandy
  12. Carefully transfer the cooked figs into a sterilised jar and pour over the caramelised syrupIMG_20200405_205627-Caramelised figs in jar2
  13. Tap the jar on the bench top to release any air bubbles and store the jar in the fridge until needed
  14. Serve with a dollop of double cream or over ice cream with a drizzle of the delicious caramel syrup

IMG_20210126_205438-Caramelised Figs and cream

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