Figs In Brown Sugar Syrup Recipes

Steps:

• Wash figs a few at a time by quickly dipping them in a bowl of cool water. (Do not soak.) Place in a single layer on a kitchen towel; drain. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Top with figs, then sprinkle with remaining 3/4 cup sugar. Cover; refrigerate at least 12 hours and up to 2 days.
• Place pot over low heat, uncovered, and bring figs to a bare simmer. (Tilt pan from side to side or swirl a bit to help sugar dissolve, but do not stir, or fruit may get damaged.) Partially cover and simmer 10 minutes; remove from heat. Cover; let stand 4 hours.
• Repeat step 2 twice; figs should turn translucent in final simmering stage. (If necessary, allow to simmer longer than 10 minutes in final simmer, until they do.)
• Carefully spoon hot figs into hot sterilized canning jars (ideally pint-size or smaller). Bring syrup to a boil, skimming any scum that rises to surface. Turn off heat; stir in brandy. Taste; add more brandy as desired. Pour hot syrup over fruit to cover. Seal and process in a hot-water bath 10 minutes. Figs can be stored in a cool, dark place up to 1 year.

Steps:

• Combine water, orange juice, orange zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

Steps:

• In a medium saucepan on high heat, combine the figs, sugar, and water. Bring to a boil and reduce to a simmer. Cook until figs are very soft, and syrup is thick. Garnish with chopped pistachios.

Steps:

• 1. Preheat the oven to 350°. Prick each fig in 2 or 3 places with the tip of a small sharp knife. Place the figs standing up in a pie plate. Sprinkle with the sugar and drizzle the water over the tops. Bake, uncovered, basting 2 to 3 times with the liquid until completely heated through, 20 to 25 minutes. 2. Prepare the brown sugar syrup, and whip the cream, if using. To serve, divide the figs among 4 dessert dishes. Spoon the sugar syrup over the figs, letting it pool onto the dish. Add a dollop of whipped cream, if using, or ice cream.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.