Christmas Cream Liqueur

Ingredients

• 70 g dried figs
• 3 Tbsp apple juice
• 10 egg yolks
• 200 g powdered sugar
• 1 pinch cinnamon
• 0.25 L whipping cream
• 0.5 l brandy

Instructions

1. 1.

   Cut the figs into small pieces and steam them with apple juice for 15 minutes in a covered pot until soft. Then puree the figs with the liquid and strain through a fine sieve.

2. 2.

   Beat the egg yolks and powdered sugar until creamy, then add cinnamon. Fold in the cream, followed by gradually adding the brandy and fig purée. Pour the liqueur into two decorative bottles and let it infuse in the refrigerator for 2 days.

3. 3.

   It keeps for 2 months.