I thought I’d start out with the pic this week, on Day 3 of Fig-A-Palooza! Because it combines figs and brandy, you just can’t beat that for a blog post opener. In my search for fig recipes, I found many referring to Drunken Figs, and there are several variations. Naturally, I chose the easiest one, and my son Luke helped me put it together. No worries that Luke is a wee lad helping his mama make alcoholic fruit–he’s 18 and about ready to go off to college next month, so I thought he could handle putting figs in a jar. Okay, here’s the super easy recipe:
Clear glass jar with lid (however many you need)
Figs (again, however many you want to intoxicate)
Walnut pieces or halves
lemon zest– one lemon per glass jar
Wash and dry figs, and make sure your glass container is clean, sterilized and dry. Make a small slit in the bottom of each fig (not the stem end), and insert a walnut half or piece into the walnut. Place in jar, and when the jar is filled with figs, pour in the brandy to cover figs. Then add the zest of one lemon before covering with a lid. Keep in a cool dark place for at least a month (mine’s in the pantry).
Drunken figs are great for adult appetizers. Now, keep in mind that I haven’t eaten any of these yet since I just bottled them, but I can’t imagine this is anything less than sublime. While you can serve the figs by themselves, try creating an appetizer plate with dried Turkish apricots, walnuts, Bleu cheese and small appetizer crackers (my new cracker obsession is NutThins). Bon appetit!
A friend of mine, Jason, worried about what to do with all the leftover brandy when you take the figs out. It’s no longer sipping brandy, but don’t throw it out! This post from Savoring Every Bite gives some ideas on how to use that leftover brandy–making a reduction to use as a sauce to pour over the figs. Anything not used in a reduction or sauce can be reserved for baking–yum!