Red Plums and Figs with Brandy Cinnamon Reduction

Makes 6 cups


  • 1 cup brandy
  • 1/4 cup granulated sugar
  • Pinch table salt
  • 1 cinnamon stick (3 inches)
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 4 red plums (about 1 1/4 pounds), pitted and cut into 1/2-inch-thick wedges (about 4 cups)
  • 12 fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)


Simmer the brandy, sugar and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored and reduced to 1/4 cup, about 15 minutes. Off the heat, add the cinnamon and lemon zest and juice; steep 1 minute, and strain. Combine the plums and figs in a medium bowl; pour the warm dressing over the fruit and toss to combine. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours and serve chilled.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 8537

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.