There is no school like the old school for CorningWare
Fortune has smiled on us in the form of fig trees. Not our own fig trees mind you, but those of friends willing to share their bounty or even ladders to make sure our fig supply runneth over.
Figs in Cognac Caramel
- 3/4 cup cognac
- 1/4 cup water
- 1 cup sugar
- 1 vanilla pod, split lengthwise
- 1 cinnamon stick, broken in half
- 2 whole cloves
- 1 pint fresh figs
Place figs in a shallow dish large enough to have them all in one layer. In a two-quart saucepan, combine water, cognac and sugar. Bring to a simmer. Add spices. Stir well. Simmer until mixture has reduced to a thin syrup, about 45 minutes. Remove from heat and pull out the pods and sticks. Pour over figs and let cool to room temperature. Cover and store in the refrigerator. They should keep for a week.
Rufus' Food and Spirits Guide 
I’m drooling all over my keyboard . . . 😀
o0o cinnamon and cloves go so perfectly together..i love that combo…
and i also love her comment above ^ LOL
I’ve still got some of that old corning ware 🙂
Rufus, I have been away for a week or so visiting in Santa Fe so have missed a few of your deliciously lovely blogs, but just got back and caught this one and want to say how very wonderful I think this is. There should be some local figs in my neighborhood ripe very soon and I am going to try out your very easy and appealing recipe. Thanks.
That is some seriously luxurious decadence! I need to make friends with some people who own fig trees. I have yet to try a ripe and fresh fig!
Are you kidding me??? This looks ridiculous!
Good fortune indeed!
I must applaud you and Katherine because you guys have come up with so many ways I can use figs. I just bought some and gonna try it out. Thanks for the inspiration.
This looks delightful. Perfect even. Bravo. Well done!
That is a very sexy recipe – the glossy appearance plus the combination of cognac and figs works for me.
YES PLEASE – a double serving if I may.
🙂 Mandy
Now that looks like something worth waiting for. It looks really rich and spoiling, and I can imagine the vanilla and cinnamon with the fig taste. Delicious.
A week?! More like 10 minutes in my house! I will make you jealous in a few weeks when your figs are over and mine start…hopefully 😉
They look so glossy and wonderful – great use for figs. I can just imagine how great they’d taste! Sticky, boozy awesomeness 🙂
Lucky people that gave you the figs as I am sure they will be benefiting from their generosity!
Katherine gave them some fig jam, only to learn the wife hates figs. We’ll have to think of something for her. Her husband loves them.
These look amazing. I love how the figs are glistening in that sauce.
Mmmm, figs! How I wish they were easier to grow up here…
Sad story: The house my grandparents lived in when I was a child (Pine Bluff – shhh! Don’t tell!) had a huge fig tree at the back gate. They NEVER ate them, and when I was a teen, my grandmother made Granddad cut it down because it ‘drew bugs.’ I never even tasted a fresh fig until I was grown…
Can’t wait to see what else you do with them!
This looks and sounds delicious, now if I could only find some fresh figs. Last Fall, my wife and I spent a few days in Sonoma, CA. One of the highlights of visiting this delightful city was dinner at The Girl and The Fig, http://www.thegirlandthefig.com/ the chef has some delicious and innovative dishes that are well-prepared and served,
Thanks, can’t wait to check it out. We haven’t been out that way in almost a year, or in other words a year too long.
You said we could expect fig recipes and this one certainly doesn’t disappoint. It’s actually drool-worthy! I can’t wait to see what else you’ve got planned for us.
Holy cow this sounds amazing…and sweet! So jealous of your fig bounty!
Mmm…so they last for a week…do I have enough time to purchase a ticket and get to your home before they are all gone???
We just made our second batch! You better bring some biscotti! Hope you like dogs.
Oh yes. That would be so, so good over some ice cream. Or with cheese!:)
You always have the neatest recipes. This sounds great. Have a good weekend, too!
Agree with Southern Lady, you come up with neat recipes all the time! You are giving me a severe inferiority blogging complex! And, to add to my pain, both our fig trees were hit very badly this past Winter, they are coming back, but I doubt we’ll have figs in the next 2 to 3 years 😦
wonderful recipe, I imagine those figs could be wonderful over vanilla ice cream – I wonder if you could make fig ice cream using these as a starting point?
I think my fellow bloggers are conspiring to make me get an ice cream maker! You shouldn’t feel inferior in any way. I’m always drooling over your recipes.
vanilla + cinnamon + cloves = heaven
Those figs look absolutely amazing! I love fig recipes. Old school corning ware is awesome. I myself cook with a lot of old school dishes, pyrex, cast iron, corning ware etc. Hmmmm, maybe I should create a posting just about my old school dishes….. 🙂
That’s be great. I love my All Clad, but I use the same brands you mentioned too!
I have a huge carrier bag full of figs in my freezer taking up too much space. I’ve got too much chutney and jam as it is and no more jars! I’m definitely up for making this, maybe I could have a fig party to try and get rid of them all!
Still fig sitting? I am still waiting for figs here… I bookmark this amazing recipe and patiently wait for their appearance.
Nope, but they’re still very much in season here.
Wow, I’m not even that fond of figs and it looks good!
OH MY FREAKIN’ GOODNESS. This looks AMAZING!!!!!!!!!!!! This dish is totally up my alley. I wish I could get my hands on some fresh figs!!!! I can’t even get them at my whole foods 😦 I’ve only had fresh figs once and surprisingly enough it was in Paris. Totally different from dried!
I finally found fresh figs!!!!!!!! So excited to make this!
Oh great, let us know how it turns out!
Yum! I love all these flavors and never thought to combine them with figs so this is very interesting and so delicious
WHAT?!!?! No words. I must eat this right now. I can’t stop looking at that photo. OK, I’ll calm down now.
Beautiful dish. I would like to have them alongside a couple of wonderful cheeses and some roasted nuts for a cheese course. Oh, and a little piece of bread to soak up the delicious sauce.
I made a second batch and just might have to do that this weekend!
Wow to the wow! Is this a “just eat it” or are you putting it on, oh, ice cream or something? Pound cake, maybe?? It looks *wonderful*!! I’ve done peaches sort of this way, but never figs… and now I have to wait until next year to try it… waaahhhh.. 😦
We had it over ice cream, but I’m liking the cheese plate suggestions for next time!
This is such a creative recipe!! I love the combination of cognac and figs!!!!! I am going to try it….and I am going to add some zabaione gelato!!!!
Oh perfect. I think it’d be great over plain zabaglione too!
This looks SO delicious and I actually dislike figs. Still it would be worth a try, who knows, maybe I’ll be a convert. Have just found out about this blog, it’s great and the recipes are amazing. Will surely help me in the kitchen 🙂
Thanks! Glad you found us. We have plenty of non-fig recipes, although it might not seem that way this weekend.
Again, having eaten no figs properly I don’t even know if I like them… I don’t dislike much but I have always been a bit wary of figs…
If you don’t like them, they are the perfect size to throw at someone. Not large enough to do permanent damage, but they’d definitely feel it.
Believe it or not, I haven’t had a fresh fig! We make an awesome pork tenderloin sauce with dried figs, but fresh figs have never graced our kitchen; looks like I need to get some!
Oh pork and figs sounds good. We need to try that. As I mentioned to someone else, pork hasn’t been on sale in a while so of course I’m getting great ideas for pork left and right.
I remember my mother having a set of Corningware like this! These figs look so juicy and yummy.
My mom did too! Now they’re mine.
I would have to agree. This looks ridiculous(ly good that is)!
This recipe really sounds scrumptious! How do you serve them? By themselves?
We ate them over ice cream. Next time, we’re doing a cheese plate. I think they’re be good with a little Gruyere or Fontina.
Ok, enough is enough! I held my tongue through the muffins, pastrami, and tomato pie, but if you’re not going to share please stop taunting the rest of us! 😉
Yep, we’re breaking out the big figs, err guns on this one!
Two things…this is the corningware my mom used when I was a kid. Love it! So many memories. And the other thing – my dad would adore this recipe. 🙂
I see both of your parents have exquisite taste!
Oh wow! That looks amazing. I need to go out and buy some figs immediately!
drool… figs & cognac, yummers.
ps – love the homage to old school corningware. reminds me of my mom’s kitchen!
Never had figs with cognac. Looks delicious. Super simple to make. What is the best way to serve it? Cold? Warm?
In Brazil my mother used to make something similar with green figs that were cooked in flavored syrup then served with vanilla ice cream, jimmies and some of the syrup on top.
cheers,
Hegs
Wow- what great friends you have! And looks like a delicious creation!
That shiny glaze on that figs hypnotizes me. That sure looks great!
This is decadent! What a great combination of ingredients.
Omg,this is heaven! I’ve been so behind on readng posts and I missd this one when I had my Italian family over for dinner! They’d love this one! Next time I’ll have to make it!
Yep, we used the good local honey for this.
Figs are so difficult to come by here I have to live my life vicariously through others – thanks for sharing !
Look delicious, maybe I should save my three figs for this recipe?….RaeDi
Your blog is SOOOOO cool!! So rich in good ideas! I can totally see myself serving these Cognac figs to friends after a late dinner. Thank you for leaving a commentary on my blog, I’m happy because it led me to yours! Great!
Thanks so much!
Pingback: Sunday Suppers: Garden Goodness | Rufus' Food and Spirits Guide
Pingback: Warm Figs and Prosciutto | Rufus' Food and Spirits Guide