2 1/2 cups chopped figs
2 cups brandy (some of the recipes in Fresno call for vodka which, to me, is a little lighter)
2 coffee beans
1 vanilla bean
Chop the figs and place the rest of the ingredients in the bottle and let sit in a dark place, undisturbed, for at least 2 to 3 weeks. I like to shake it up about once a week just to get the fruit fully infused. After the time has passed, strain the ingredients and add simple syrup to taste. Note: I happen to like my simple syrup made with a little honey for this recipe. It gives it a warm, unique flavor.
PS: These photos are temps since mine is (like me at work) in the dark, out of sight.