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Brandied Figs

  • 4 lbs figs
  • 4 lbs sugar
  • 2 cups water
  • 2 inches vanilla bean
  • Brandy
Wash, soak and steam the figs for 20 minutes (be patient, you rascal). Make a syrup by boiling together the sugar and water. When the sugar is dissolved, add the figs. Cook until they are transparent. Set aside for 24 hours. Drain off the liquid. Boil it down until very thick. Add vanilla bean to it while cooking. When cold, remove the vanilla. Measure and add an equal quantity of the best French brandy. Put the figs in bottles or jars. Fill to overflowing with the syrup. Seal at once.
Submitted by Tess M Jul 27, 2009
15 min 30 min 45 min

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