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.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
A month of soaking!? In brandy!? Now that’s just sinful. I can’t even imagine how amazing those figs are going to taste.
Yep, a month at least. Just hide them in a closet so you don’t get tempted…but don’t forget about them!!
Um, ok.. I’m jealous. You had me at figs, but this is just over-the-top decadent… A lovely photo when you serve them? Please?
I do plan to do a “part 2” post to show how I will serve them!!
These look divine, figs in a jar with brandy,, what more could you ask for.. c
Thanks for stopping by and commenting at Savoring Today, glad to find your blog too! Love the name 😉
What a fabulous recipe! And how fun to serve as an appetizer for Thanksgiving. I’m doing it!
Also wondering if I could use a different liquor?
I love orange flavor with figs, so a Grand Marnier would be good. There is a less expensive version though as Grand Marnier is a bit costly. Look for a good orange liquor!
Fig shooters! What a concept! Actually, Linda, these sound wonderful, especially with the walnut hidden inside.Great idea and I love your serving suggestions.
ARGH ….KRISTY!!!! My apologies
By now I’m guessing you can tell I don’t need shooters, be they fig or otherwise.
oooh.. John, I’m confused…were you already hitting the brandy before filling the jar?? lol…have a great weekend!
This may be the best idea I’ve seen all year! I’m going to do this with my figs… maybe with some Gran Marnier?! I don’t keep brandy and I think my whiskey collection is too wrong.
Orange liquor is a good combination with figs!
this is a first for me! Hopefully our neighbour’s tree will be bountiful so I can try this 🙂
Hooray for boozy figs! I love your ideas for serving them as an appetizer or dessert (although they’d probably become a snack in my house!) – it sounds so delicious!
FANTASTIC recipe! I cannot wait for our tree to be hanging heavy with figs so I can have a go at making this.
Have a happy weekend.
Wow! We don’t get fresh figs up here (in MD) often, but they’re one of my favorite foods in the whole world. Nothing tastes like a fresh fig. Next time I spot some, I’ll be digging up this post. Fantastic!
OH I don’t know if I could wait a whole month to have them. It would be so tempting! Love the idea of using figs other than your usual fruit. I can imagine the heavenly goodness of these figs ontop of a big bowl of ice cream or pound cake or simply eating them straight from the jar! Incredible idea and incredible first photo
Mmmm… topped on ice cream is a great idea too! Especially if you make the brandy sauce to drizzle over!
Oh no you’re talking!
Fantastic idea…I’m coming over to your place in one month before they are all gone! 🙂
Sharing is what it’s all about!!!
Rufus' Food and Spirits Guide
Sigh, you couldn’t have posted this when I had fresh figs! OK, I’m good. These are great! Seriously, I would say you’ve outdone yourself, but that’s about impossible. Just another example of your mighty power, bowing now.
Figs are my absolute favorite!! Which makes this my favorite time of year. I have never heard of soaking them like this and will have to try. Yum!
Food, Flowers, Herbs and Life!
These look wonderful! I’m so very impressed!
Fantastic and perfect timing. We just picked a load of figs off our tree which we can´t posibly get through before we head off on our little holiday tomorrow…so guess what I´ll be doing with them?! Might have to use almonds though….
I’m excited for you for when these yummy figs are ready!
This is a wonderful recipe, thanks for sharing. I am always looking for unique appetizers and desserts to serve when we have guests over. This is so unique I love how you add a walnut or pecan inside the fig! Even better soaking in brandy for at least a month! Brilliant! I’m going to try this out for Thanksgiving too, that’s if I don’t eat them all by then! lol
I’ve never had drunken figs but dang! Those sound absolutely delicious.
My Inner Chick
“succulent jewels of joy” You describe these figs so poetically :))) x Ps. wish I could come over and try these drunks.!!
This is such a great idea Linda. I love the thought of preparing special recipes for the holidays – especially when they don’t involve a ton of work ! This strikes me as an excellent result with relative ease of preparaiton. I have to try these succulent jewels of joy 🙂 Thanks Linda.
I’m thrilled when I find figs in the market in New Hampshire…in Maine it is almost impossible. Now you are tempting me with a whole jar full of incredible figs, stuffed and soaking in brandy. Oh poor me, oh lucky you.
If I get my hands on some figs, I am so so so getting them drunk and shoving them in my closet until Thanksgiving – glorious idea, and a great “do ahead” app for the holidays.
Just coming back. I guest I missed this post! I’ll have to give these a try, they sounds delicious.
I’m dying to try this. I assume the figs are completely covered with the Grand Manier. Can I just put a lid on it or does it have to be sealed in some way. Also, do the jars have to be in the refrigerator? If I put them in a closet, won’t the whole thing go bad in a month or two?
Hope I can do this with my greenish yellow figs. Fingers crossed!
Hi Mary, sorry for the delayed response….You do not need to do any special sealing of the jar as the alcohol will preserve the fruit – and no it will not go bad sitting in the alcohol. It will be strong…very boozy! Paring it with cheese and crackers is good so that you can have a something to compliment the flavor and pare down on the alcohol!!
I have loads of figs at present. Do you think these would last as far as Christmas for giving as presents? Or would they go off by then?
The longer the figs soak, the stronger they become! The alcohol would keep them safe to eat; however, I truly think they might be a bit powerfully booze strong sitting for that long.
Lately, for me, I’ve only kept them a week in the alcohol; but I’m a lightweight!
Hi Spicegirlfla and readers.Ive chanced across your site looking for purchased Drunken Figs in a jar, by http://www.marmellata.co.nz. Ingredients: figs, orange juice & zest, red wine vinegar, sugar whiskey, cloves & cinnamon sticks. Absolutely yum over top of just warmed crepes rolled & stuffed with marscapone.