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.

42 thoughts on “Drunken Figs, appetizer and dessert

  1. 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.

  2. 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.

      1. 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!!

  3. 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!

  4. 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. 🙂

  5. 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.

      1. 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.

  6. 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. 🙂

  7. 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!

  8. 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.

  9. 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!

  10. 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!

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