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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
  1. 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.
  2. Place water and sugar in a saucepan and boil gently for 15 minutes. Pour the boiling liquid over the figs.
  3. 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.
  4. 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.
  5. 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.
  6. Close tightly and store in a cool dark place. Let sit for at least 3 months.
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