Vanilla Amaretto Figs


12 fresh California Mission figs, washed and dried
vanilla bean, split and opened
1 cup Amaretto
1 cup filtered water
1 cup sugar


Cut figs in half, lengthwise. Fill a large, wide mouth canning jar with the fig halves. Place vanilla bean on top. Set aside.

In a large saucepan, combine amaretto, water, and sugar and bring to a boil. Boil gently for 5 minutes or until mixtures reduces slightly and becomes syrupy. Remove from heat and allow to cool 10 minutes.

Place jar with figs on a kitchen towel. Pour warm syrup over figs. Seal the jar with lid, allow to cool completely, and place in the refrigerator overnight before using. Figs will keep 4-5 days.

Serving Suggestions

  • Spoon the figs and syrup over ice cream.
  • Serve with a dollop of mascarpone cheese.
  • Spoon figs and syrup over whole milk Greek yogurt.
  • Serve a fig or two with your favorite pound cake with a little syrup drizzled over the cake.
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