Drunken Fig Preserves

Brandied Fig Preserves

Try this decadent preserve over Brie or Cream Cheese with crisp crackers, added to a light butter and caper sauce as a glaze for fish, on toast or straight out of the jar.  Yep, it is THAT good.  Maybe you shouldn’t drive though.

3 lbs Firm, Ripe, Fresh Figs – Washed, stemmed, quartered (5 Cups firmly packed)
1 Cup White Sugar
1/2 Cup firmly packed Brown Sugar
1/2 Cup Water
1 TBSP Preserved Lemon Rind, minced
1 tsp Fresh Grated Ginger
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper

3/4 Cup Good Quality Brandy

5 cups figs

Put all ingredients except Brandy into a large heavy bottomed, non-reactive pot allow to macerate at room temperature  for one – two hours.  Stirring occasionally.

cooking figs

Over medium high heat bring to a rolling boil (does not stop boiling when stirred).  Stirring often.  Reduce heat to medium low, continue a hard simmer for 45 minutes.  Stir often to keep from sticking and scorching, especially as the preserves thicken.

Reduce heat to low.  Using a potato masher and wooden spoon break up any solids that have not cooked down.  Continue to to cook for fifteen minutes.

During the final 5 minutes of cook time add Brandy.

Ladle into prepared 1/2 pint jars.  Cap.  Process in water bath canner for 5 minutes.

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