Figs in Brandy Or Rum (Nigella Lawson)

1. Wash and dry the figs (be careful not to bruise the skins if using fresh figs). Place in a colander or bowl while you prepare the syrup.

2. Place the sugar and water in a large pan and bring slowly to the boil so that the sugar's dissolved before the liquid reaches boiling point. Allow to boil gently for about 15 minutes and then let it dwindle to a simmer.

3. Remove from the heat and add the rum and gently add the figs. Bring the pot back to a simmer and allow to cook for about 1.5 hours, partially covered. Stir gently every now and then so that all of the figs are covered and cook equally.

4. With a slotted spoon, remove the figs to clean jar(s). Put the syrup back on the stove and allow to boil for about 10 minutes more, so it is further reduced. Remove from the heat and add the last 2 tbsp of brandy/rum and pour over the figs. If some of the figs are not immersed in liquid, add more brandy/rum so that they are all covered.

5. Close the lid and allow to sit in a cool, dark place for at least 6 weeks. These should them be consumed within 6 months.