Fig syrup from Fried Chicken and Champagne: A Romp Through the Kitchen at Pomegranate Bistro (page 235) by Lisa Dupar

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Notes about this recipe

  • peaceoutdesign on August 23, 2023

    I made this to replace Liber and Co.'s fig syrup. I halved the recipe and used Bullit Bourbon instead of Drambuie which I couldn't find locally. I strained with in a nut milk bag and then added another oz bourbon to thin it a bit and give it a bit of a shelf life. Compared to the Liber and Co. syrup, they both had great fig flavor. Liber's had more maple flavor although there was no maple in the ingredient list. Next time I would replace the agave with maple syrup. This recipe was brighter due to the lemon juice which I think that I would half or delete and go for the earthier taste. This recipe was also significantly thicker and harder to work with so I think decreasing the sugar would help and nothing would be lost. Maybe the nuttier Calimyrna (or Smyrna) figs next time if I can find them. I know....a lot of changes or suggestions!

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