One of my favourite-ever recipes is Peta Mathias’ chocolate and fig fruitcake, in which the fruit is soaked in orange juice and brandy (drinking the leftover fig-infused liquid after you’ve made the cake is the ultimate cooks’ perk). These brandy-soaked figs are similarly good, especially as part of a cheeseboard.
TIP: When you’ve eaten the figs, use the syrup to fancy up a glass of fizz. Pour about a tablespoon of syrup into a champagne flute or saucer, and top with sparkling wine. Cheers!
Ingredients
| 1 cup | Lightly packed brown sugar |
| 1 cup | Hot water |
| 1 | Cinnamon stick, broken in half (Main) |
| 2 | Orange peel, long strips, or lemon zest (use a potato peeler) |
| 250 g | Dried figs (Main) |
| 1 cup | Brandy (Main) |
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Directions
- Put the sugar and water in a small pot set over medium heat. Bring to the boil, stirring constantly to dissolve the sugar. Add the cinnamon stick, orange or lemon zest and figs. Reduce the heat and simmer gently for 15 minutes, until the figs are plump. Remove from the heat and let cool for five minutes.
- Divide the figs, cinnamon stick and orange or lemon zest between two sterilised jars (about 250-300ml capacity). Add the brandy to the sugar syrup and mix well, then pour this into the jars so the figs are covered. Cover with lids and let sit for at least two weeks before using. Once opened, store in the fridge.
See more of Lucy's fig recipes
