These have to be the happiest figs in the world! And in a month, I will be the happiest Chica when I serve these!
Regardless of how many recipes I use with fresh figs, I always like to prepare a batch of drunken figs! Stuffed with a walnut and soaked in brandy with a touch of lemon these little babies become succulent jewels of joy. It’s best to give them about a month of soaking to be ready for late October or if I’m able to hold off, for Thanksgiving. Served as an appetizer, I pare them with cheese, assorted nuts and bread. For dessert, served with small bites of dark chocolate or on the side with a classic cheesecake.
There’s really not much of a recipe to speak of. I take the figs, washed and dried well and make a small cut in the bottom of each one. Next I insert a small chunk of walnut or pecan into the fig, all the way so it’s completely inside. Place all the figs in a glass container, add in the zest only from a lemon and cover with brandy. I like to use a smooth brandy; not overly strong. Store in a dark area for at least one month.
When ready to serve, gently remove the figs. To create a syrupy brandy sauce I simmer some of the brandy with a bit of sugar or agave and a tablespoon of peach or apricot jam until reduced by half. The jam will help thicken the sauce. Taste for preferred sweetness. The sauce can be poured over the figs when serving. The remaining brandy is strained and kept for baking and cooking.