Figs in l’Eau-de-Vie
Figs grow abundantly in the region, and there are many recipes for preserves, jellies and this one for figs infused in l’eau-de-vie.
- 2 lbs (900 g) figs
- 2 cups (1/2 l) water
- 1 3/4 lbs (750 g) white sugar
- 2 cups (1/2 l) l’eau-de-vie or more if needed
- 5 or more 2” cinnamon sticks
- Wash the figs carefully, towel dry, and place stems upward in a long flat fire-proof dish which is a 2” higher than the standing figs.
- Place water and sugar in a saucepan and boil gently for 15 minutes. Pour the boiling liquid over the figs.
- Place the dish over a low flame and gently boil for 5-6 minutes.Repeat this procedure morning, noon and night for the next three days. Never touch the figs with your fingers, this will blemish them.
- After the final boiling let the dish cool, then gently lift the figs out by their stems and drain. Pierce each fig just below the stem with a large needle.
- Gently place the figs in sterilized lidded mason jars, here the larger mouthed ones are better. Cover completely with l’eau-de-vie. Add a stick of cinnamon to each jar.
- Close tightly and store in a cool dark place. Let sit for at least 3 months.