Tuesday, October 4, 2011
Caramelized Fig & Cognac Liqueur Part 1
If you start now, you can have a rich and deeply flavored fig liqueur for the rest of the year, or for Christmas gifts, or both.
Last year, I tried this out and was blown away by the results. Not only is it good to sip every once in a while, but it makes a great flavoring for whipped cream (like on these French Silk Pies, apple pie and various cocktails. My family was pretty clear that I had to make more this year, and many friends and members of extended family spoke up and requested it for Christmas. The flavor of the caramelized fig melds with the rich flavor of the cognac to create this amazing liqueur. So without further ado...
2 750 ml bottles of cognac
2 additional glass bottles 750-800 ml each (I found these tall glass water bottles at a discount store)
1 lb Black figs
1 lb Green Figs (or double up on the black)
5 cups sugar
First, empty your two bottles of cognac into a pitcher and set aside the bottles for later.
Slice your figs down the middle and on a hot, nonstick pan, caramelize your figs.
Next, equally disburse the figs into the bottles.
Next, use a funnel to put 1 and 1/4 cups sugar into each bottle.
Last, using your funnel, pour the cognac over the top of the sugar. You may need to close the bottles, especially if you are using tall ones, and shake the sugar and cognac around a bit to get the dry spots filled.
Once you have poured in your cognac, put the lid on each bottle.
Last step of all is the hardest. Allow your liqueur to sit in your pantry or cupboard for the next 6-8 weeks so that the flavors can meld.
I will post part two in a 6-8 weeks with the results.
I hope you try this out! You won't be sorry.