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.