When fresh figs are ripe and rich with honeyed flavor, spend just a few minutes in the kitchen to prepare for the holiday season ahead. Use inexpensive brandy. After a month, the liquid transforms to a syrupy, sweet sip, sensational with a cookie or a bit of cheese. There's a bonus, too. The figs will be infused with the citrusy, herbal brandy, ready to slice thin and serve over ice cream or match slim wedges with creamy blue cheese.—Cathy BarrowThis recipe is from columnist and cookbook author Cathy Barrow, and was originally published in the Chicago Tribune.