How To Make Fig Brandy


When fresh figs are ripe and rich with honeyed flavour, spend just a few minutes in the kitchen to prepare for the holiday season ahead. Use inexpensive brandy. After a month, the liquid transforms to a syrupy, sweet sip, sensational with a cookie or a bit of cheese. There’s a bonus, too. The figs will be infused with the citrusy, herbal brandy, ready to slice thin and serve over ice cream or match slim wedges with creamy blue cheese.

You’ll need a wide-mouth quart glass jar with a tight-fitting lid.
 
The figs in brandy need to sit for at least 30 days in a dark cupboard. The fig brandy can be stored at room temperature for up to 1 year; the brandied figs can be refrigerated for up to 1 month.
 
9 to 12 plump, ripe fresh figs (stems trimmed), preferably organic
1 lemon, seeded and thinly sliced, preferably organic
3 fresh thyme sprigs
1 1/2 to 2 cups brandy


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