Figs in Brandy Recipe (Higos al Brandy)

Figs in a bowl
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Prep: 70 mins
Cook: 40 mins
Total: 110 mins
Servings: 4 servings
Nutrition Facts (per serving)
329 Calories
6g Fat
63g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 329
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 97mg 4%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 9%
Total Sugars 59g
Protein 2g
Vitamin C 3mg 15%
Calcium 55mg 4%
Iron 1mg 3%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a colorful, festive-looking dessert that is simple to prepare, using fresh figs in a sauce of brandy and syrup. Easily prepared ahead of time and set aside, it makes a dramatic finish to any dinner.


  • 20 medium fresh figs, about 1 pint

  • 1 cup granulated sugar

  • 2 to 3 cups water

  • 1/4 teaspoon ground cinnamon

  • 1 tablespoon orange zest

  • 2 ounces brandy

  • 1 ounce dry sherry

  • 1/4 cup slivered toasted almond, optional

  • Whipped cream, optional

Steps to Make It

  1. Gather the ingredients.

  2. Rinse figs and place in a large pot.

  3. Combine the sugar with 2 cups (16 ounces) of water and dissolve the sugar.

  4. Add the sugar and water mixture to the pot. Add more water if necessary, to cover the figs. Heat on medium to medium-high until the water begins to boil. Reduce the heat. Allow it to simmer until the liquid is reduced to a thick syrup, approximately 20 to 30 minutes. Set aside to cool.

  5. Grate the orange zest.

  6. In a small saucepan, place the ground cinnamon, orange zest, brandy, and sherry. Heat on low and slowly bring to a boil. Stir to mix well, then remove from heat.

  7. Carefully remove the figs from the pot one by one, using tongs if needed. Place in a large open serving dish or bowl, or place on individual serving plates. Reserve the syrup.

  8. Pour the brandy sauce over the figs. Drizzle 4 to 6 serving spoonfuls of the syrup over the figs.

  9. Allow figs to cool (outside of refrigerator), marinating in a pool of the sauce for at least an hour before serving.

  10. If you will serve with almonds and whipped cream, add a dollop of whipped cream to each plate just before serving. Sprinkle almond slivers on top.


  • Preparation time includes 1 hour for marinating the figs in brandy and sauce after cooking.

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