Cut the figs into small pieces, steam with the apple juice for 15 min. in a closed saucepan until soft. Crush together with the liquid, pass through a fine sieve and set aside. Beat the yolks and the powdered sugar with the whisk of a mixer until creamy. Add the fig puree and cinnamon. Stir in the whipped cream first, then gradually the brandy. Fill the liqueur into two decorative bottles and close them. Leave to infuse in the refrigerator for 2 days.
This fig liqueur keeps well refrigerated for 2 months.”
Related Recipes:
Figs Baked with Goat CheeseFor the figs with goat cheese, mix all ingredients well with a whisk. Wash the figs and cut them crosswise at...
Figs in Fig Sauce with Feta Cheese and Parma HamRinse the figs carefully, then cut 2/3 of the figs into slices, sprinkle with half of the lime juice and set...
Figs Poached in Red Wine HoneyFor the figs in red wine-honey, heat the red wine with the honey in an appropriately sized saucepan until the...
Fig Gin BowlFor the fig gin punch, first gently wash the figs and cut into bite-sized pieces. Sprinkle with the sugar. In...
Pancakes with Marinated FigsFor the pancakes with marinated figs, make a pancake batter with egg, flour, milk, salt and sugar. Heat butter...
Date and Fig MuffinsFor the date and fig muffins, preheat the oven to 200 degrees and line a muffin tin for 12 with paper cups...
Goat Cheese Crostini with Fig Mustard ChutneyPeel figs and cut off without stem. Peel the shallots and cut into fine slices. First sauté only the shallots...
Polenta Skewers with Figs and Salmon HamFor the polenta skewers with figs and salmon ham, bring skimmed milk to the boil, season with salt and pepper...
Jerusalem Artichoke Pancakes with Apple Curd CreamFor the Jerusalem artichoke pancakes with apple curd cream, peel the Jerusalem artichoke tuber, grate coarsely...
Figs Au Gratin with Duck BreastScore the skin of the duck breast in a diamond shape with a sharp kitchen knife. Season the duck breast with...