Earl Grey Infused Figs

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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

Equipment
  • big saucepan with lid
  • jars
  • wooden spoon
  • pint glass
  • slotted spoon
Ingredients
  • 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.

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