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.

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

• 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

• 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.

• 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.

• 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.