Cut the figs in half, perhaps removing the stalk. Cut very large fruits into quarters. Fill into a tall glass (light roux or candy jar). From the lemon or orange, peel a two to three centimeter long piece of the outer peel in a spiral shape. Blanch (scald) the peel pieces briefly with boiling hot water and add to the jar. Add the clove, cinnamon stick and cardamom. Pour the Armagnac over it and close the jar tightly.
Allow to infuse for about three days. Shelf life: two months.
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