Figs in Brandy | Saveur

Figs in Brandy | Saveur

www.saveur.com

Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

  • 2 lb. dried figs (preferably calimyrna), soaked in water and refrigerated overnight
  • 1 1⁄3 cups sugar
  • 1 1⁄4 cups brandy
  • 1 tsp. citric acid

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