Making Fig Preserve

Making Fig Preserve and the recipe says to place figs in jar and pour brandy on top. It is 8:30 and all I have that is brandyish is Drambuie, Triple sec, and courvosiere. Do you think I can use any of these in place of brandy? Here is the link to the recipe I am using -

Lucia from Madison
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Lucia F. September 19, 2011
Boulangere- got this recipe today in an email. Chicken, Figs, Goat Cheese and Port!
boulangere September 18, 2011
I just happen to have picked up chicken thighs today along with those lovely figs. Thank you SO much! I'll report results.
Lucia F. September 18, 2011
Okay the recipe is quite simple. It is from Nancy Lee who owned Nancy Lee's in New Haven. Just want her to get the credit on this one...
Dredge the chicken with flour. Saute. Add the drambuie. Add sliced figs and reduce.
boulangere September 17, 2011
Beautiful jar of lusciousness. Even some hints as to how to prepared the dish would be welcome. You've truly put me on a quest here.
Lucia F. September 17, 2011
I won't get more figs until later this week. I will try to make the dish but not sure if work schedule will allow it... But I will let you know if I do make it!
boulangere September 17, 2011
Beautiful website, Lucia. Thanks for the link. Divinacucina's fig preserves look out of this world. Your chicken and figs sounds the same. Please, oh please, oh please!!!!!
Lucia F. September 17, 2011
But seeing I like Courvoisier more than Drambuie that is what I added!
boulangere September 17, 2011
Seriously, I'm picking up some figs tomorrow, and this sounds beyond heavenly.
Lucia F. September 17, 2011
Okay. I am going with the Drambuie... I have more of that than the Courvoisier! Thanks for the help!
wssmom September 17, 2011
Ditto boulangere ... sounds awesome!
boulangere September 17, 2011
I love the idea of Drambuie or Courvoisier. I'd love it even more if you'd post that recipe for chicken and figs in Drambuie.
hardlikearmour September 17, 2011
Courvosiere is brandy (cognac.) I could see adding a splash of Triple Sec, too.
Lucia F. September 17, 2011
Actually I use to work in a resturant that used my dad's figs for a dish that consisted of Chicken and figs in drambuie... perhaps I will use that....
Sunchowder September 17, 2011
I would think that you could experiment with both the Drambuie or the courvosiere and have fabulous results. Good luck!
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