Sunday, December 03, 2006
The brandied figs are infused with Earl Grey tea, orange rind and cinnamon and are fabulous spooned over a rich, creamy Greek yogurt.
2 pounds ready to eat dried figs
5 cups Earl Grey tea
Rind of one orange
1 cinnamon stick
1 1/3 cups granulated sugar
1 cup brandy
Put the figs in a pot and add the tea, orange rind and cinnamon stick. Bring to a boil, cover and simmer for 10-15 minutes or until tender. Using a slotted spoon, remove the figs from the pan and drain.
Add the sugar to the tea and heat gently until sugar is dissolved. Boil rapidly for 2 minutes until syrupy.
Remove the pan from the heat, then stir in brandy. Pack figs and orange rind into warmed sterilized jars and pour in the hot syrup to cover. Tap jars to remove any air bubbles, then seal and store for 1 month. If jars are properly sealed, you will hear a pop as they cool. If not, refrigerate.
From The Complete Book of Preserves and Pickles-Jams Jellies, Chutneys and Relishes by Catherine Atkinson and Maggie Mayhew
A very informative book on the art of preserving with beautiful photos, step by step instructions and sources for equipment.
Gadget by The Blog Doctor.