Fig Brandy

1. Clean and sterilise a large kilner jar.

2. put in the sugar, figs and honey.

3. pour in a full bottle of brandy.

4. mix around, seal and leave in the fridge for about a month.

5. Then drain the liquid into a bottle (through a fine sieve/filter if you want).

6. save the figs for cooking (but remember they are laced with brandy !).

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Nutrient	Quantity
Total fats	1.5 g
Protein	3.75 g
Carbohydrates	118.854 g
Energy	461.77 kCal
Water	395.5569 g
Aspartic acid	0.88 g
Calcium, Ca	177.76 mg
Lutein + zeaxanthin	45 g
Fiber, total dietary	14.5 g
Carotene, beta	425 g
Niacin	2 mg
Vitamin A, RAE	35 g
Arginine	0.085 g
Riboflavin	0.25 mg
Glutamic acid	0.36 g
Sodium, Na	5.69 mg
Total lipid (fat)	1.5 g
Manganese, Mn	0.6506 mg
Proline	0.245 g
Fatty acids, total saturated 16:0	0.23 g
Sucrose	22.8137 g
Choline, total	23.5 mg
Sugars, total	104.1137 g
Serine	0.185 g
Fatty acids, total saturated 18:0	0.06 g
Vitamin B-6	0.565 mg
Selenium, Se	1 g
Ash	3.3391 g
Fatty acids, total saturated 18:1 undifferentiated	0.33 g
Pantothenic acid	1.5 mg
Phenylalanine	0.09 g
Copper, Cu	0.3521 mg
Thiamin	0.3 mg
Methionine	0.03 g
Iron, Fe	1.9351 mg
Carbohydrate, by difference	118.854 g
Phosphorus, P	70.23 mg
Folate, total	30 g
Alanine	0.225 g
Valine	0.14 g
Fatty acids, total saturated 18:2 undifferentiated	0.72 g
Glycine	0.125 g
Fatty acids, total saturated 14:0	0.01 g
Zinc, Zn	0.7569 mg
Isoleucine	0.115 g
Fatty acids, total polyunsaturated	0.72 g
Leucine	0.165 g
Vitamin A, IU	710 IU
Folate, DFE	30 g
Tryptophan	0.03 g
Vitamin C, total ascorbic acid	10 mg
Phytosterols	155 mg
Tyrosine	0.16 g
Vitamin K (phylloquinone)	23.5 g
Fatty acids, total saturated	0.3 g
Histidine	0.055 g
Fatty acids, total monounsaturated	0.33 g
Threonine	0.12 g
Folate, food	30 g
Vitamin E (alpha-tocopherol)	0.55 mg
Magnesium, Mg	85.46 mg
Lysine	0.15 g
Potassium, K	1166.67 mg
Cystine	0.06 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	5 teaspoons	91.77	22.954	0
Brandy	700	0	0	0
fig	500 g	370	95.9	1.5
liquid honey	1 tablespoon	0	0	0