Fig season is upon us again (earlier than usual I think). Once I’ve had a good dose of fresh figs I start to think about preserving them to enjoy later. You can just freeze figs whole if you don’t have time to do anything immediately. This year I thought I would try a cross-over recipe and use a syrup that I have previously used for cherries. This is my recipe for Figs in Spiced Brandied Syrup.
1kg figs (increase recipe if you have more than this)
3/4 cup sugar
3/4 cup water
2 tbsp lemon juice
4 cardamom pods (or 2 tsp cardamom seeds)
2 whole cloves
2 whole allspice
1 cinnamon stick
1 cup brandy
Trim figs and cut in half if large. Combine sugar, lemon juice, water, and spices in a large pot and bring to a boil, stirring until sugar has dissolved.
Add figs and simmer gently until soft (3 hours). If you are starting with frozen figs, this time will be shorter. Stir in the brandy.