12 fresh California Mission figs, washed and dried
1 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.
- 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.