Martha Stewart Brandied Figs

Martha Stewart brandied figs are a glossy, syrupy preserve with ripe fresh figs, sugar and brandy that comes together in about 1 hour 10 minutes of cooking. Save this homemade fig preserve for holiday gifts, cheese boards or Christmas dessert platters, because it's a simple, make-ahead project.

Let the figs sit in sugar in the fridge for at least 12 hours before you cook them. That wait pulls out their juice and keeps the sugar from scorching, which is what ruins the syrup.

Martha shares chef Scott Peacock's method of three slow, gentle simmers with hours of resting in between, instead of one hard boil. The figs go translucent and stay whole, since you swirl the pot and never stir.

Martha Stewart Brandied Figs

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

150

kcal

Whole figs turn plump and translucent in a thick amber syrup after three gentle simmers, then get a splash of brandy at the very end. Sealed in jars, they keep for months and spoon out soft and jammy.

Ingredients

• 3 pounds fresh ripe figs, such as Celeste or Brown Turkey, stems intact
  

• 1 1/2 cups sugar
  

• 1/4 cup brandy, plus more if desired
  

Directions

• Rinse the figs: Dip 3 pounds of ripe figs, stems intact, quickly into a bowl of cool water a few at a time. Set them in a single layer on a kitchen towel to drain, and don't soak them.
• Sugar and chill: Sprinkle 3/4 cup of the sugar evenly in a wide nonreactive pot, top with the figs, then sprinkle the remaining 3/4 cup sugar over them. Cover and refrigerate for at least 12 hours and up to 2 days.
• First simmer: Set the pot over low heat, uncovered, and bring the figs to a bare simmer. Swirl the pot gently to dissolve the sugar without stirring, then partially cover and simmer 10 minutes.
• Rest the figs: Take the pot off the heat, cover it and let the figs stand for 4 hours. That slow rest lets the syrup soak into the fruit.
• Repeat twice: Repeat the 10-minute simmer and 4-hour rest two more times. The figs should look translucent after the final simmer, so let them go longer than 10 minutes if they don't.
• Jar the figs: Spoon the hot figs carefully into hot sterilized canning jars, ideally pint-size or smaller. Bring the syrup to a boil and skim off any scum that rises to the surface.
• Add the brandy: Turn off the heat and stir 1/4 cup brandy into the syrup. Taste it and add more brandy if you like.
• Seal and process: Pour the hot syrup over the figs to cover them, then seal the jars. Process in a hot-water bath for 10 minutes, then store in a cool, dark place for up to 1 year.

Tools for this recipe

• Ball regular mouth mason jars, 12 pack, Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make brandied figs in one day?

Yes, if you start early in the morning, since the simmers and rests fit into a single day. You can also cool the figs and refrigerate them overnight between simmers, which Martha says works fine.

Do I really need to rest the figs in sugar overnight?

It helps a lot, because the sugar draws moisture out of the figs and lowers the chance of scorching. In a pinch you can cook them right away, but watch the heat closely.

How long do brandied figs keep?

Sealed jars processed in a hot-water bath keep for up to 1 year in a cool, dark place. Once you open a jar, store it in the fridge and use it within a few weeks.

What can I use instead of brandy?

Bourbon or dark rum work well in the same 1/4 cup amount, and they give a similar warm flavor. For an alcohol-free version, use the same amount of apple juice, though the figs will taste sweeter.

Why shouldn't I stir the figs while they simmer?

Stirring can break up the delicate fruit and leave you with a mushy preserve. Swirling the pot from side to side dissolves the sugar and keeps the figs whole.