Introduction: Earl Grey Infused Figs
This is an entry for the 2011 Can It! Challenge. If you like it, I hope you will consider voting!
For this contest, I wanted to offer instructables that have a decidely British flavour to them. In this one I am utilising fragrant Earl Grey tea to create a delicious syrup for the figs. It is excellent served with natural yoghurt or even over vanilla ice-cream.
Step 1: Ingredients and Equipment
- big saucepan with lid
- wooden spoon
- pint glass
- slotted spoon
- 125ml / 4 floz / 1/2 cup brandy
- 140g / 5oz granulated sugar
- 1 cinammon stick
- zest and juice of one orange
- 1 earl grey tea bag
- 450g / 1lb ready to eat dried figs
Step 2: Step 1
- Sterilise your jars using a dishwasher, or by placing them in a preheated oven at 110 ºC for at least 15 mins.
- Put the teabag in the pint glass and fill with boiling water. Set aside to stew for at least 10 mins.
- zest the orange skin into a bowl
Step 3: Step 2
- Place the figs in a pan and squeeze in the orange juice
- Add the orange rind, cinammon stick and tea,
- Bring to the boil, cover and simmer for 10-15 mins.
Step 4: Step 3
- Using a slotted spoon, remove the figs and place to one side
- Add the sugar to the tea and heat gently, stirring until the sugar has dissolved. Then boil quickly for 2 mins until thick and syrupy.
Step 5: Step 4
- Remove the pan from the heat, and stir in the brandy
- pack the figs and orange rind into the sterilised jars, and pour the syrup over
- Seal jars, and enjoy within 1 month.