Look what I found on my fig tree this week? The house we moved into last Christmas has a wonderful fig tree with big, broad pretty green leaves in our side yard. The leaves are gorgeous. I now realize how seductive Eve must have looked while wearing these as her only daily attire. The tree is bursting with so many figs I can barely get to them before the birds take a bite out of each one and move on to the next.
Today I harvested as many as I could find and created this delectable Italian Fig Syrup. It’s fabulous straight out of the jar, or top some on Brie, Marscapone or Goat Cheese for a quick appetizer. It makes a lovely dessert drizzled over vanilla bean ice cream (homemade or store-bought) too.
RECIPE:
30 Figs
White Sugar (About 2 cups)
2 T. Lemon Juice
Brandy
Wash the figs well and trim off stems. Cut figs in half if large. Place figs and lemon juice in a saucepan and add enough sugar to almost cover the figs. Cook over low heat for 45-60 minutes. The sugar will turn to a lemon infused syrup.
Once cooked and cooled, place in a jar and add enough brandy to come to the top of the jar covering all of the figs and syrup.
