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Sandra Piddock offers a Christmas pudding alternative – Spanish figs in brandy. A nice blend of Spanish food and a holiday dessert Christmas recipe sure to tickle the tastebuds.If you don’t like Christmas pudding, or are unable to obtain it where you are in Spain, what can you serve after your Christmas dinner?
For a special dessert that looks fantastic yet is quick and easy to prepare, Higos al Brandy (figs in brandy) is difficult to beat.
Spaniards eat a lot of figs, both fresh and dried, and you can make this dessert with either. It is easy to find fresh figs as they are harvested in spring and autumn, but the dish will taste equally good with dried figs.This dessert can be made up to two days ahead of serving and stored in the fridge. If you do this, remember to remove at least an hour before serving, as it is best served at room temperature. Enjoy!

Ingredients for 4 servings:
• 20 - 24 figs
• 150 – 200grms Demerara sugar
• 500mls (approx) water
• 1/4 tsp cinnamon
• Grated zest from 1 orange
• 3 tbsps brandy
• 1 tbsp dry sherry
• To serve: almond flakes and whipped cream or ice cream

In a small saucepan, place the ground cinnamon, orange zest, brandy and sherry. Heat on low and slowly bring to the boil. To reduce alcohol content if required, boil for a minute or two, then remove from heat.
Carefully remove the figs from the pot, using tongs so as not to squash them. Place in a large serving dish or bowl, or onto individual serving plates. Reserve the syrup. Pour the brandy sauce over the figs. Drizzle syrup generously over the figs.
Allow figs to cool at room temperature, marinating in a pool of the sauce for at least an hour before serving.

Buen Apetito and Merry Christmas!
23 December 2008
text: Sandra Piddock / Expatica
photos credit: miheco; C'est moi!; lluisanunez; Paco Peña
The writer, Sandra Piddock, is originally from the UK. She moved from Cornwall to Costa Blanca.
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