Drunken Figs, appetizer and dessert
A couple of months ago I prepared a big batch of drunken figs. The figs have been happily soaking away in Brandy and are now ready to come out and play! And if you recall, a walnut was inserted into each fig. Make no mistake, these are strong! And truthfully speaking, I cannot just pop one of these tipsy figs in my mouth as is! But when paired with cheese or dried fruits, the balance is perfect. These figs will probably last me through the holiday season as I will incorporate them into various appetizers and desserts…a little at a time!!
As an appetizer, I like to add them to a cheese and nut tray. I enjoy the taste of dried apricots with figs. The texture is soft, the flavor is intense. Spread with a strong blue cheese on a cracker or crostini and they taste wickedly good.
For a dessert, I’ve incorporated them into one of my favorite quick dessert treats. Fresh ricotta is pretty much always in my frig, along with organic cream. To make an elegant and easy dessert, beat 1 pound of ricotta until very smooth. Ricotta can taste grainy if not whipped really well. To add sweetness to the ricotta, blend in about ¼ cup of fig preserves (or more to your preferred sweetness). I also added a few tablespoon of the brandy from the jar. Stir in chopped dried apricots, nuts or any other dried fruit. Cover and refrigerate until cold or overnight.
Separately, beat 1 cup of whipping cream with 1-2 tablespoons of sugar. Store separately, combining with the ricotta mixture about 2 hours ahead of serving time. For a sweet syrup topping, I reduced about ¼ cup of the brandy to half, allowing to cool and refrigerate. When ready to serve, I placed the combined ricotta and whipped cream mixture in a large serving bowl. Topped with a few cut figs and a drizzle of the syrup. Scoop into individual dessert cups and serve.
If you do not have drunken figs, dried figs can be used on a cheese plate as well as using chopped dried figs in the dessert. The dried figs will soften nicely in the ricotta.
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.
I remember when you made these drunken figs, i just love the name.. this will make for some really exotic treats.. your Thanksgiving Table will be amazing!! c
One more beautiful Autumn presentation! It looks fabulous! Now I regret not having prepared drunken figs when they were in season 🙁
Isn’t whipped ricotta great? I love it and adding your drunken figs to it would make for one incredible dish! Your presentations continue to knock it out of the park, Linda! Beautifully done.
Thanks John. I am planning on making fresh ricotta per your recipe very soon. I’m always buying ricotta and can only imagine how amazing (and easy) freshly made will be!
I didn’t know about your blog when you made these drunken figs, but if I see any more figs around, I am there with this recipe. I made a drunken fig jam in the summer to give away for gifts and it was so good that only one jar has made it out of the house. Figs with the “tipsy” still intact and almonds have got to be grand and your uses for them sound delicious.
Mmmm… the drunken fig jam sounds delicious!
I love dried figs, just bought a ridiculously huge bag of them. But now I will be disappointed that they are not soaked in brandy. Oh, well…
you can always reconstitute dried 🙂
Hmm, I might have to give that a go! I bought 3lbs of them at Costco, so I definitely have enough to experiment with. Did you use any particular type/flavor of brandy?
I really don’t recall what the name brand of the brandy was. I might suggest tho if you are not a brandy fan to try a Grand Marnier, orange flavored liquor, as it may be a bit more easy on the palate!! I love to soak dried cranberries in Chambord; it only takes a day or two for them to be nice and soaked and that will work with the dried figs as well. Maybe even Frangelico would be good for a nutty fig taste!!
Geni - Sweet and Crumby
I am drooling over these drunken figs. What a rich and vibrant thing to add to any appetizer or dessert. Your dessert sounds heavenly!
Thanks…drooling and giggling is how I was after eating these!
It looks so beautiful and I am now kicking myself that I didn´t make any when you first posted this recipe. We still have a few figs clinging to the tree and I am keeping my fingers crossed that they ripen!
Yay! I was hoping you’d pop these out soon. I remember drooling over that initial post. One of these days I’m going to make these. They look fantastic Linda! I hope you’re enjoying all of your preparations this week. 🙂
Thanks Kristy, you know I’ve been eating Thanksgiving food all month long getting these posts out! I may just go out to dinner come Thursday! Just kidding!
Rufus' Food and Spirits Guide
Wow, that looks great. I want to try one plain and with the cheese!
You probably could eat it straight up! I’m a lightweight 🙂
What a good idea! I am going to give some dried figs a drink of the dark rum I just bought, maybe a little candied orange peel, too. I just ate some delicious balsamic-roasted figs in New Mexico, but when I got back to California the fresh figs were gone for the year. Dried figs don’t really do it for me, but if I let them have a drink until Christmas, I may change my mind. Thank you.
I think thats a fabulous idea and using the rum and orange peel might have been easy for me to pop a whole one in my mouth! Brandy is quite strong!
Or maybe a flavored brandy — apple brandy or some favorite kind of Schnapps you have. I might even try soaking some in Kahlua — I love coffee-flavored things and that could be delicious with ricotta. I can see I’m going to have to go shopping for dried figs soon.
I love boozy fruit. Love em! I must have missed the post. I’m going there right now!
Drunken figs are the best. I like to soak mine in Gran Mariner and stuff them with almonds. The spread sounds like a wonderful party dish. I can’t wait to try it out!
I do think next time I will use another alcohol as Brandy is strong for me. I like Sharyn’s rum idea and now yours with the Gran Mariner.
Food, Flowers, Herbs and Life!
Excellent! Perhaps that’s why I’ve never been a fan of ricotta – I’ve never whipped it to the point of perfection!
I love how versatile the drunken figs are…so glad to see them in this post! I was drooling over them when you first featured them. Mmmm and with ricotta…heck yes! One of my favorite cheeses. Sounds fabulous, Linda. 🙂
Nice idea for dessert!! I used to see and get this a lot whenever we go for hotel buffets;)
Just A Smidgen
As everyone has already said, what a fantastic recipe.. I love the name, love the flavors and I love that the figs can be used in so many different recipes… It’s a keeper!
Just A Smidgen
p.s. love the colors in your dishes and linens too!
Thank you so much….especially coming from you! I admire your presentations; your photos are always stunning!
I love figs, especially fresh straight from the tree but love all that you do with your drunken little fellows.
If I could get figs straight from a tree, I’d enjoy their freshness and sun kissed full flavor just as they are!
Oh my God – those figs looks amazing! I wish I’d heeded your advice and made some back when figs were in season… damn 🙁 I do have a load of cherries and peaches merrily soaking away in brandy at the moment though, since I’m making peach and cherry brandy. Lovely looking appetizer / dessert!
Now this was the first year I didn’t start any cordials or fruit flavored vodkas!! I’ll be missing those come the holidays!!
Figs are one of my favorites – I’m going to have to see if there are any left – I may be too late. I’ll definately try this!
Oh, THERE you are, Little Figgies! Mama finally brought you out of the pantry….
Looks yummy, Linda. Happy Thanksgiving!
I love how much mileage you get out of these drunken figs. They’re fantastic and so is your creative dessert! It looks so pretty and different from the usual yet very doable (love that). You have wonderful instincts Linda.
Oh, your drunken figs look amazing! So lovely on a cheese tray…and an incredible garnish on so many desserts! So yummy~
What if your figs can hold their liquor?
Sorry, I don’t excell at foodie humor!
Hook…that is the best!!!
These look amazing, I saw them and instantly thought how amazing they’d be as a Christmas dessert. I’ve just looked at the recipe, and if it only takes a month then I have JUST enough time to make them!
I am slapping my wrist for not having made the drunken figs back when you posted it last month! Slap, slap! This appetizer looks amazing and so festive for thanksgiving and just awesome. I am just going to pretend I am having one now! LOL!
I have never heard of drunken figs but I want some. Next time I find fresh figs in the store I am going to make these. They sound so awesome!