Figs in Brandy

Name: Figs in Brandy
Ingredients: Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate; 2 lbs. dried figs (preferably calimyrna),; soaked in water and refrigerated overnight; 1 1/3 cups sugar; 1 1/4 cups brandy; 1 tsp. citric acid; .

Figs in Brandy was pinched from <a href="http://www.saveur.com/article/Recipes/Figs-in-Brandy" target="_blank">www.saveur.com.</a>

"Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea...."

INGREDIENTS

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Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate

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2 lbs. dried figs (preferably calimyrna),

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soaked in water and refrigerated overnight

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1 1/3 cups sugar

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1 1/4 cups brandy

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1 tsp. citric acid

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