Advertisement
Brandied Figs
- Makes about
3 cups
- Difficulty
Easy
By James Villas
Published 2007
Southerners love to brandy peaches, pears, strawberries, and Lord knows what other fruits, but never have I been so impressed as I was by the brandied figs that Louis Osteen serves on slices of corn cake with buttermilk ice cream at his restaurant on Pawleys Island, South Carolina. The most popular fig in the South is the pear-shaped Celeste (or “sugar fig”), with purple skin and pink flesh, but the more widely available Black Missions and Kadotas (available from June to September) work jus
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe