Figoun, the Provençal fig liqueur, is perhaps the most popular form of fig liqueur. Yes you read that right, you actually do get fig liqueur but the greater news is just how simple it is to make at home.
When you're buying figs, especially if you're buying them by the box, lift them out of their pretty paper cases and inspect them for mould  the mortal enemy of figs everywhere. One mouldy fig will turn the rest very quickly indeed.
Wash the figs, trim off the hard stem and cut into eighths. Place some in the bottom of the jar and scatter some of the sugar on top.
Continue layering fruit and sugar until you've used them all up.
Seal the jar and put in a cool place for 2-3 days, turning it every day until the sugar has dissolved.
Add orange zest. Pour in the wine and cognac, half cup each. You can even make it with one cup of vodka. Seal and store the liqueur in a cool, dark place for a couple of months, shaking the jar every week or so. Strain through a sieve and then strain again through a sieve lined in muslin. Pour into cold, sterilised bottles and seal.
Ideally, leave it for a month or so before drinking.
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