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.”