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You are here: Home Leisure Dining & Cuisine Christmas dessert recipes: Higos al Brandy
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21/12/2011Christmas dessert recipes: Higos al Brandy

Christmas dessert recipes: Higos al Brandy 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!

Photo: miheco

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

Photo: lluisanunez
Wash figs and place in a large saucepan. Combine the sugar with water and stir to dissolve the sugar. Add the sugar and water mixture to the pan. Add more water if necessary, to just cover the figs. Heat on medium until the water begins to boil, then reduce the heat. Allow to simmer until the liquid is reduced to a thick syrup, approximately 20-30 minutes. Set aside to cool.

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.

Higos - Photo: Paco
To serve, add a dollop of whipped cream to the side of each plate and sprinkle almond slivers on top. Or if you prefer, serve with vanilla ice cream.

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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