With the fig trees covered in fresh leaves I decided to make
some fig liqueur. I picked 13 fig leaves
of fairly equal size washed them and cooked them in syrup.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeNqDZUwkr93QMcLRDar8hofQdyESWS2lQd-bS60p1yHrR65DpapoCEHcpBUqoAWOqEX7eYwiuOMSFJQha5YzHFKoa6acSLFAi94J6hWb2Z_RgpEFmzeHmidQ8oneWLzBrkL8pBdCz0GG/s640/fig+liqueur1.jpg) |
Fig Liqueur |
The end result smelled and tasted like green fig preserve
and I realised why the recipes for green fig preserve always require that one
adds leaves to the cooking process. The leaves improve the flavour and colour
of the preserve.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwBg9sU5Rj0ULwTzbY14Jl8OIEa3soV3ztRLNJX2aTmN24Is_EBYfmGXxsp_i4GB0v3VYfX4cNl5cTlyl-aJCXsXV3pi_8TolxlG3g4QBPTUO9zyEm_BSnftdTnAzBGkVWblFMFvnDfFa/s640/fig+liqueur.jpg) |
Fig Liqueur |
After the syrup had cooled completely, I added the required
spirits and bottled the beautiful light green liqueur that should be ready by
Christmas.
Sounds amazing! Perhaps a dash over some ice-cream as a pudding would be nice.
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