The brandied figs are infused with Earl Grey tea, orange rind and cinnamon and are fabulous spooned over a rich, creamy Greek yogurt.Ingredients2 pounds ready to eat dried figs5 cups Earl Grey teaRind of one orange1 cinnamon stick1 1/3 cups granulated sugar1 cup brandyPut the figs in a pot and add the tea, orange rind and cinnamon stick. Bring to a boil, cover and simmer for 10-15 minutes or until tender. Using a slotted spoon, remove the figs from the pan and drain. Add the sugar to the tea and heat gently until sugar is dissolved. Boil rapidly for 2 minutes until syrupy.Remove the pan from the heat, then stir in brandy. Pack figs and orange rind into warmed sterilized jars and pour in the hot syrup to cover. Tap jars to remove any air bubbles, then seal and store for 1 month. If jars are properly sealed, you will hear a pop as they cool. If not, refrigerate.From The Complete Book of Preserves and Pickles-Jams Jellies, Chutneys and Relishes by Catherine Atkinson and Maggie MayhewA very informative book on the art of preserving with beautiful photos, step by step instructions and sources for equipment.