I’ve been busy putting up canned produce for the winter and I’ve already exceeded the amount put up last year with quite a bit more to go. And while I get excited about putting up things I grew, I have no problem with putting up things I didn’t grow, especially if I really enjoy them. I do look for organic vegetables and fruits as I don’t want to be preserving insecticides and such.
Yesterday I was at the market looking for cherry peppers. I really want to have several quarts pickled before the snow flies and I found some, but they were not in good enough shape for me to purchase. I spoke with a couple produce managers and they seem to think it’ll be a few weeks yet before the supply is flush.
What I did find were flats of fresh figs. Their season seems quite short and supplies limited so I bought up two flats. Fresh figs are a favorite – tasting like a cross between a melon and a strawberry – they are also pretty to look at. While it is possible to grow them in this part of the country, it takes a green house to overwinter them. This old timer is growing them and doing a splendid job.
I mentioned in a previous post I’m working my way through The Preservation Kitchen, (By the way I get nothing for mentioning that, I just love the book) and it contains a recipe for brandied figs. There are also a slew of recipes on the internet. The idea of sweet figs, drenched in brandy – waiting to be popped out in the dark of winter is an appealing one indeed! From topping ice cream or a simple cake and cream, as an accompaniment to a cheese plate, to reducing the liquid and making a savory side to rich meats, I can’t wait to try it!
It doesn’t take long to go from fresh to jarred – less than an hour. And the benefits will last into the dark cold dreary…. who am I kidding? I’ll probably have some this weekend!
From The Preservation Kitchen:
Brandied Figs
INGREDIENTS
1 2/3 cups (400 ml) brandy
1 1/3 cups + 2 tablespoons (350 ml) sugar
3/4 cup + 1 tablespoon (190 ml) water
METHOD
- Prepare jars according to manufacturer’s directions
- Prepare waterbath pot
- In a large pot combine brandy, sugar and water to a boil, reduce heat and simmer until sugar dissolves
- Divide figs between jars
- Add brandy solution to jars, to 1/2″ headspace
- Wipe rims, put on lids, add bands and tighten until snug
- Process in hot water bath 15 minutes starting the timer when the water returns to a boil
- Turn off heat and let jars rest in pot a few minutes
- Remove from water bath and allow to cool completely before storing
Are you canning any fruit this year?
By the way, if you have a keen eye, you’ll probably notice the liquid level in the jars is a little low. I attribute this to: 1) I didn’t get all the air out of the jar- the cup shape of the figs didn’t help even though I did use the bubble remover. and 2) I may have removed them from the water bath too soon. In any event they sealed perfectly so while they may be a little low they should be just fine to eat.
Until next time, Eat well & Keep Digging!
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August 19, 2012
I love figs, this recipe is fabulous !
Now I can get drunk about figs, wow :-))
August 19, 2012
I looking forward to giving them a try in a week or so….
August 19, 2012
wow! why i dont ever think about stuff like this… looks wonderful!
🙂
August 19, 2012
It wasn’t my idea, I just knew the cookbook had a recipe, and I like figs so… I guess it worked out!
August 19, 2012
Oh, David! I’ll be on the look-out for figs. These sound to good not to preserve — and in brandy no less! 2 flats are a bit much but I can surely handle a flat. That will be this week’s quest! Thanks for the inspiration and instructions.
August 19, 2012
PS … I “Pinned” it. That’s become my substitute for a short-term memory. I may not remember initially where I saw the recipe but at least I’ll know where to find it.
August 19, 2012
The recipe call for 8 cups or 2lbs 11 oz. One flat was about a pound short so I have some extra now. Thx for the Pin!
August 21, 2012
I so love figs and this is a great way to save them for the upcoming holidays! Nice and boozy 🙂 just the way I like it!!
August 22, 2012
I’m letting them steep for a while, I look forward to seeing how they are…
August 24, 2012
I’ve just sent off for a Fig tree, so maybe I’ll be following in your footsteps before too long. I think figs go really well with Mascarpone cheese, so perhaps you should consider making a sort of fig cheesecake?
August 24, 2012
That sounds good Mark! Can fig trees overwinter outdoors there or would you need to bring it in the garage?
August 27, 2012
My Fig has produced the first ever fruit this year…unfortunately only now at the end of August and the largest is only 1cm long…still …there is always next year…
August 27, 2012
That’s exciting – how do you overwinter them?
September 22, 2012
Phew… I finally found your blog!! You see I tend to just click on the “gravatar” photo links to go to blogs of my commenters (I admittedly an a bit lazy about going through the reader and find it tedious and on occasion it doesn’t show all the posts I follow). Yours is not linked to your post.. I googled and couldn’t find you.. thank heavens for John.. his link sent me straight here and I’m adding you to my Bookmarks for safekeeping:D I love, love, love figs.. I think it’s a fantastic idea to can some up in a sweet brandy! Did you have a few sips while you were making these?? I know I would! I am praying it’s not too late for figs here, I saw some a while back.. btw, how do you know if they are the right “ripeness”.. the ones I found were really soft and squishy.. I thought over-done??
September 23, 2012
Thanks for taking the time to hunt me down. I’ll be sure to add my website when I comment of others blogs from now on. RE the figs – well I’ll never tell if I sampled the brandy – 😉 in using a jar already, the brandyy flavor is gone and it is just sweet. I used very ripe figs, soft – not squishy.