Get figgy with this syrup that’s perfect drizzling over ice cream and mixed into cocktails like the Figgy Pudding.
1 dozen figs, stems removed and quartered
1 cup demerara sugar
½ cup water
Combine all ingredients in a small saucepan over medium-high heat. Stir until sugar starts to dissolves and figs begin to soften. Mash figs to incorporate. Once all of the sugar has dissolved and figs are breaking apart, remove from heat and allow to sit, covered, for 30 minutes. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.
Jane Lopes, The Catbird Seat, Nashville