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On bartering and fresh figs in brandy - a Margaret Fulton recipe

10/3/2013

 
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The first batch I made was for a dinner party... but they were so delicious, I ate the whole lot
Every season presents us with a fresh opportunity to celebrate delicious fruit.  Just think stone fruits and berries in summer; apples, oranges and lemons in winter; tamarillos and blood oranges in spring; and pears and figs in autumn.

Autumn is one of the loveliest seasons in Canberra and I recently made a pact with myself that I must get away from my desk at lunchtime to savour some fresh air and sunshine. Last week, I took the opportunity to walk to Acton, an old part of Canberra just 15 minutes from the office where I work. It's the area where my family lived around the time that I was born and I was delighted to discover that the little 'buggy shed' we once called home has recently been renovated. More on that in an upcoming post.

There's a fig tree on that old property and I couldn't help but forage for ripe fruit, especially seeing nectar-hungry wrens flitting back and forth from the tree, and also knowing that our landlady in the 1960s had 'banned' my siblings and I from touching her figs. Forbidden fruit is somehow always sweeter, isn't it! 

The sight of figs en masse is enough to make some folk go weak at the knees (myself included), so when my Twitter friend, Eucale Stanes, a dietitian, fellow cook, fresh produce fancier and gardener, invited me to collect some figs from the tree in her back garden, I was only too happy to barter with some of my home grown bok choy and tarragon. We had a good chat about gardening and cooking, and I know that Eucale enjoyed cooking with my tarragon as much I enjoyed preserving her beautiful little figs. We're catching up again in a day or two for another swap and I'm really looking forward to it!  Eucale, this recipe is for you.
I'm sharing with you a Margaret Fulton recipe for fresh figs preserved in brandy that made its way into my repertoire many years ago. It's from a little book titled Hot and Spicy Things, published by Barbara Beckett. Look out for this title on eBay or at the upcoming Lifeline Book Fair. It's a worthy addition to every cook's bookshelf. The recipe is one of those that leaps out from the page and says 'Cook me now, for I'm yummy!', if you understand my meaning. The first ever batch of these that I made was for a dinner party, but speaking frankly, they were so darned delicious, I ate the whole lot beforehand.
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Fresh, ripe and ready to eat - forbidden fruit is somehow always sweeter!
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Some folk go weak at the knees at the sight of fresh figs en masse (myself included!)

The recipe...

MARGARET FULTON'S FRESH FIGS IN BRANDY (MY WAY)
1kg fresh figs
1 cup water
1/2-2/3 cup vanilla infused caster sugar (less if preferred)
3/4 cup brandy or less, dependent on quantity required
1 cinnamon stick
1 vanilla bean

Wash the figs and allow them to dry. Slice them in half lengthways and place them into a saucepan, followed by the water and the sugar. Over a low heat, gently bring to a simmer  and cook for just two minutes. If you cook the fruit for longer it won't retain its colour and shape. Remove the pan from the hotplate and allow to cool briefly, then using a slotted spoon transfer the figs to a sterilised preserving jar, together with the cinnamon stick and vanilla bean. Top up with the cooking syrup and fill to the brim with brandy. Seal and store in a cool dark place. Allow to infuse for 24 hours before serving, or up to a week (if you can bear not to touch them for that long!). Serve with yoghurt, cream, ice cream or mascarpone.

The process in pictures...

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Cook me now, I'm yummy
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Allow the flavours to infuse for at least 24 hours, or up to a week
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'This is an excellent way of preserving figs if you have access to a fig tree' says Margaret Fulton
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Tell me, do you like to barter home grown produce or forage for fresh fruit in your area? What goods do you exchange and what's the best swap you ever made?
Celia link
9/3/2013 03:06:24 pm

Lizzy, this is a fabulous recipe, thank you! I'll tuck it away for the next time our neighbour Mark shares his figs with us! :)

Lizzy
9/3/2013 03:15:06 pm

Celia, I'm so glad you like it, and also that you have good access to a fig tree! Enjoy, love.

Laura (Tutti Dolci) link
9/3/2013 03:32:50 pm

I love figs, I can only imagine how delicious they are once you steep them in brandy!

Lizzy
9/3/2013 03:59:23 pm

Oh, they are! If you can stop eating them fresh!

Susan link
9/3/2013 05:49:15 pm

Lizzy,

I love this post! Thank you. The pictures are beautiful. I love figs in every way. Your idea is lovely, as is your story. Thanks a million.

Susan

Lizzy
9/3/2013 05:50:24 pm

Thanks so much, Susan. I love figs too. Were we separated at birth?
; )

Nisrine link
10/3/2013 05:06:06 am

Yum. Figs any way are good, in brandy they must be even better than good.

Lizzy
10/3/2013 10:21:55 am

Thank you! They are indeed very good preserved this way. Thank you for stopping by. Love your work!

The Life of Clare link
10/3/2013 09:42:38 am

I love that you bartered for your figs! I think it's a fabulous way for our world to work!

Lizzy
10/3/2013 10:22:31 am

Thanks Clare. Bartering is a good thing. Actually it was Eucale who gave me figs for my tarragon and bok choy.

InTolerant Chef link
10/3/2013 11:10:56 am

How yummy indeed Lizzie! I have Barbara Becketts book Gourmet Gifts, and it's full of wonderful ideas. I love figs, my little tree has it's first crop of 3 :) what a great idea to barter your produce- I have Vietnamese mint, curry bush, and zucchini- so many zucchini if any ones interested :)

Lizzy
10/3/2013 11:32:16 am

I loved Barbara Beckett's books. Three figs, well done you! I had one, picked it too early! Zucchini sound wonderful! Happy to do a swap!

Bronwyn Stilwell
15/4/2015 01:53:10 pm

Where can I get Barbara Becketts Gourmet Gift book? Borrowed her book "Creating Gourmet Gifts(1992) " 2 years ago to make jams/preserves for a market, but can' find it to buy myself. i live in Brisbane

Karen (Back Road Journal) link
10/3/2013 11:32:05 am

The photos of your figs are terrific. Figs are wonderful no matter if they are eaten picked fresh from a tree or cooked. Preserved in brandy must just add to their deliciousness.

Lizzy
10/3/2013 03:15:13 pm

Thank you Karen, I'm working on my fig photography. Aren't they just so delicious!

Vanille link
10/3/2013 01:48:41 pm

I'm very fond of figs and waiting to see them on the food stalls soon. To barter homegrown produce is such a good idea !

Lizzy
10/3/2013 03:16:12 pm

Hello there! Bartering is a great way to share produce... Eucale and I met up again today. I took some carrots to her this time, as well as a tarragon plant and some cut tarragon. Happy fig eating. Thank you for stopping by ; )

Peter G | Souvlaki For The Soul link
10/3/2013 02:18:14 pm

I love a good Margaret Fulton recipe! And figs are so magical! Love the brandy preserving method too!

Lizzy
10/3/2013 03:17:02 pm

Peter, I had the pleasure of bringing Margaret to Canberra on a few occasions and can I tell you, the lady is a fiesty cook! If only I could cook so well when I'm her age. The grand doyenne!

azita link
10/3/2013 03:28:27 pm

"The sight of figs en masse is enough to make some folk go weak at the knees." YES! :)

We're gearing up to welcome spring here in the U.S. Can't wait. But fall and figs sounds pretty awesome too.

Lizzy
10/3/2013 04:51:55 pm

Oh hello Azita... I hope you can enjoy some figs very soon!

Glenda link
10/3/2013 03:37:58 pm

Hi Liz, oh if only the birds didn't eat all my figs....My tree is very sad and doesn't produce many figs and even the few it does don't get a chance to ripen because of the birds.

Lizzy
10/3/2013 04:52:27 pm

Hi Glenda, the one I was foraging from in Acton had netting over it. Have you tried that? I imagine you would have.

Lisa Anthony
10/3/2013 03:58:40 pm

Thank you for this recipe. I have a massive fig tree, and needed a recipe like this. Best to you

Lizzy
10/3/2013 04:52:51 pm

Oh, how wonderful! Black or green figs? Thank you for stopping by ; )

Anne @GtSlamseysFarm link
10/3/2013 09:29:59 pm

I adore figs though slightly put off by the image conjured by my mother in law who leans out of her bedroom window in her nightdress to pick one every morning when they're in season!
Bartering is a wonderful thing as so often one person's glut is another's shortage.
Love the photos.

Lizzy
10/3/2013 10:24:17 pm

Oh Anne, he he he, you made me laugh! Now I can't get that image out of my head! Bartering is the best, isn't it. Thank you for stopping by and for your kind words ; )

My Kitchen stories link
10/3/2013 09:45:32 pm

Oh I am so jealous of everyone with figs, what a great way to preserve them Lizzy

Lizzy
10/3/2013 10:25:04 pm

Hi there, I am too! Though I am growing figs in half wine barrels now. We had one tiny fig... I picked it too early!

Jane @ Shady Baker link
11/3/2013 12:03:39 am

Oh my...these look incredible Lizzy, what a perfect recipe. I am having mixed success with fig trees but they are something I am going to keep trying with.

Bartering or swapping fresh fruit it great, really there is no better way is there?! My mother in law is particularly generous with her quinces and peaches and for me there is no better gift :)

Lizzy
11/3/2013 08:45:28 pm

Thank you Jane.... I would love to hear more about your endeavours with figs please. There is (almost) no better gift, is there ; )

Jane @EarthAppleJane link
11/3/2013 08:54:30 am

Lovely Lizzy thank you! The birds always seem to get to our figs before we do, but we do have loads of limes at the moment. Our son in law plans to make more delicious lime pickle. Also son is giving cider a go after we found loads of apples on the roadside of the the New England Highway! Will let you know how it goes:)

Lizzy
11/3/2013 09:07:40 pm

Urban foraging, love it, Jane! Is there anything nicer than picking fruit that no one else has noticed!? Thank you for stopping by xo

Amanda link
11/3/2013 12:25:36 pm

What a gorgeous recipe, Lizzy. I might just have to brave the heat and go out to see if the birds have left me any figs on my tree.

Lizzy
11/3/2013 08:46:07 pm

Thanks Amanda, I love it.... it's been a favourite for a very long time! I heard it is hot over your way. Here too, really. Not sure if I like it or not!

Marie link
31/8/2014 12:03:28 pm

How long will the figs last preserved in Brandy?

Pearl Webster
22/3/2017 02:47:20 am

Oh Lizzy, I'm so new at preserving, this recipe sounds just perfect for the delicious figs generously given to me. Thank you.

Anne
15/8/2017 04:26:14 am

This looks lovely - would it keep to give as a Christmas present?

Lizzy
15/8/2017 05:01:47 am

Dear Anne, I'm not sure, I'm sorry. I simply couldn't resist eating them all!


Comments are closed.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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