These boozy figs are perfect for nibbling after dinner with good-quality cheese and a glass of spiked eggnog. Give a jar to a lucky friend on your list, and be sure to let her in on this secret: The leftover liquid from the bottle is incredible when stirred into bold coffee.
- Portion size 2 servings
- Credits : Canadian Living Magazine: November 2014
- 2/3 cups granulated sugar
- 2 pkg Calimyrna figs quartered (about 2-1/2 cups)
- 2 vanilla beans halved lengthwise
- 6 green cardamom pods
- 8 strips orange zest
- 1 1/2 cup brandy
MethodIn saucepan, bring sugar and 2/3 cup water to boil; cook, stirring, until sugar is dissolved, about 3 minutes.
Stir in figs, vanilla beans and cardamom pods; bring to boil. Reduce heat to medium-low; cook, stirring, until figs are slightly softened, about 5 minutes. Stir in orange zest. Let cool completely. Remove vanilla beans.
Divide mixture among 2 sterilized 2-cup (500 mL) jars. Top each with brandy; seal tightly and shake to combine. Let stand at room temperature for at least 2 weeks, shaking jars periodically. Store in cool dark place for up to 2 months.
Nutritional facts per piece: about
- Fibre trace
- Sodium 0 mg
- Sugars 2 g
- Protein trace
- Calories 15.0
- Total fat trace
- Potassium 19 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 1.0