Make heavy syrup - 1 pound sugar, 1 pint water
1. Leave small stalk on figs and wipe fruit.
2. Place in syrup and boil for 1 hour on FIRST day.
3. Leave overnight, covered with a plate to submerge fruit.
4. SECOND and THIRD days, boil for one half to three quarters of an hour. Submerge with plate again after SECOND day's cooking.
5. After THIRD day's cooking place fruit into sterilized jars three quarters filled with syrup. Top up with brandy, cover tightly and turn upside down once to mix syrup and brandy. (This can be tricky if the lid doesn't fit well. Just ask me!)
6. Stand for 2-3 weeks before eating. Delicious served over ice cream. Keeps for ages unopened. Gets eaten quickly once opened.