Vanilla Fig Syrup with bonus spicy syrup, vanilla sugar, and fig spread
Use this rich syrup in cocktails and mocktails, brush it on cake layers, or drizzle over ice cream, waffles and crêpes. Make a quick spicy syrup by adding gochugaru flakes, and use the remaining vanilla bean and stewed figs to make vanilla sugar and a couple servings of fig spread.
2/3 C water
2 oz dried figs
1 vanilla bean, split and cut in half
2/3 C sugar
- In medium saucepan bring water, figs and vanilla bean just to boiling. Lower heat, carefully muddle softened fruit with potato masher, simmer 5 minutes.
- Add sugar and stir until dissolved. Cover, cool to room temperature, strain using fine mesh strainer, pressing on solids to extract as much syrup and flavor as possible. Reserve cooked figs and vanilla bean. Store syrup in refrigerator for up to one month.
- For spicy syrup, vanilla sugar, and fig spread:
- Stir 1 teaspoon gochugaru (Korean superfine seedless red pepper flakes) into strained syrup. Drizzle on just about anything for a sweet spicy boost.
- Bonus vanilla sugar: Mince or grind vanilla bean and blend with 1 cup sugar. Store at room temperature in airtight container. Use in coffee, whipped cream, or anywhere you’d like a sprinkle of sweet vanilla flavor.
- Bonus fig spread: Mash figs with a few pinches of sea salt and minced rosemary. Delicious on crostini or crackers with chèvre. Store in refrigerator up to one week.