Homemade figs in brandy (Istrian “čičimak” in “tropinovec”) – a traditional Mediterranean digestif made from sun-ripened fruits, offering vitality and a velvety warmth

This post is also available in:

Homemade jujubes in brandy (Istrian “čičimak” in tropinovec) – a traditional Mediterranean digestif made from sun-ripened fruits, known for promoting vitality and a velvety warmth – is one of the most prized ancient concoctions of the coastal region, Istria, and Dalmatia. The jujube (Latin: Ziziphus jujuba, known in Istria as čičimak, in Italy as giuggiola, and in the English-speaking world as jujube or red date) is a true Mediterranean superfood, rich in vitamin C, polysaccharides, amino acids, and flavonoids. Traditionally, soaking these brownish-red fruits in homemade brandy is not only a way to preserve the harvest but also creates a superbly flavored brandy (grappa aromatizzata) with delicate notes of dried apples, caramel, and dates. The secret to a truly aromatic infusion lies in selecting fruits that are just ripe enough, with a waxy skin that is lightly pricked before soaking, and in a carefully balanced ratio that preserves the spirit’s strength, while at the same time eliminating its natural sharpness.

• Prep time: 15 minutes
• Maceration time: 30 to 40 days
• Quantity: approximately 1 liter of flavored brandy
• Difficulty: Very easy

Ingredients for Authentic Žižole in Brandy

• 300 to 350 g of ripe jujubes (chichimaka—the fruits should be a shiny brown color and slightly pliable to the touch)
• 1 liter of high-quality homemade Primorska tropinovec (grappa) or neutral fruit brandy (40–45% vol.)
• 1 to 2 heaping tablespoons of white granulated sugar or light acacia honey (only to mellow the ethanol, not for sweetness)
• Optional, for freshness: 1 thin strip of organic lemon zest (without the bitter white pith)
• Optional for a warm aroma: 1/2 stick of Ceylon cinnamon or 2 whole cloves

Step-by-Step Preparation Process

1Careful Selection and Inspection of the Skin: Wash the chestnuts thoroughly under cold running water and dry them completely with a clean cotton kitchen towel. Use only healthy, nicely colored brown fruits without rot or damage. Professional culinary tip: The skin of the jujube has a naturally impermeable waxy layer (cuticle). To help the alcohol penetrate the fruit more easily and extract the sugars and aromas, pierce each fruit in two places with a wooden toothpick or a sterile needle.

2Filling a Glass Jar: Pour the pierced figs into a clean, dry glass jar with a wide mouth (at least 1.5 liters in capacity) or a wide-necked bottle. Sprinkle sugar over the figs (or add honey). If you’d like to add a subtle Mediterranean touch, add a strip of lemon zest or a piece of cinnamon stick to the jar.

3. Pouring in the liquor: Completely cover the fruit with high-quality grape marc or fruit brandy. The plums must be completely submerged in the liquid (if any plum floats, it will sink after a few days as it absorbs the alcohol). Seal the jar airtight with the original lid.

4Maceration Time and Temperature: Place the jar in a warm spot with indirect light (traditionally, housewives would place it on a sunny windowsill for the first two weeks and then move it into the shade). Every few days, quickly turn the jar upside down and give it a shake to speed up the dissolution of the sugar and the exchange of aromas. Let it sit for at least 3 to 4 weeks (optimally 40 days) so that the brandy takes on a beautiful warm amber color.

5Filtering and Separating: Once maceration is complete, pour the brandy through a fine-mesh kitchen strainer. For perfect, crystal-clear clarity, strain the liquid once more through a funnel lined with cotton gauze or a paper coffee filter. Don’t throw away the soaked cherries: Store the alcohol-soaked fruit in a small jar—they make an exceptional treat for adults, an addition to ice cream, or a filling for holiday pastries!

6Bottling and Aging: Pour the clear, amber-colored brandy into sterilized bottles and seal them tightly with a cork or screw cap. Before drinking it for the first time, let the brandy rest in a cool, dark place for at least 10 to 14 days so that all the aromatic profiles can fully meld together.

Cooking Tips for a Delicious Homemade Dish

• The difference between brandy and liqueur: This recipe is intended for traditional flavored brandy (grappa infusa) and not for liqueur. The spoonful or two of sugar is not intended to add sweetness, but rather acts as an osmotic accelerator that draws essential oils from the cell membranes of the juniper berries and rounds out the natural sharpness of the homemade alcohol.
• The Importance of Piercing the Skin: The elderberry has a very distinctive, smooth skin that naturally protects the fruit from drying out. If you place whole jujubes in alcohol without piercing them, the maceration process will take twice as long, and instead of a uniform extraction, the fruits may simply wrinkle.
• Choosing the Right Alcoholic Base: You’ll achieve the most authentic result with pure Primorska grape marc brandy (grappa) without a pronounced varietal aroma, or with high-quality apple or pear brandy. Avoid aged brandies aged in oak barrels or aromatic plum brandies, as their tannic notes completely overpower the delicate aroma of the žižol.
• Fruit ripeness: The best brandy is made from fruits that have just passed the green-brown marbled stage and have turned completely brown and slightly soft (the stage of high fructose content). Completely dried plums yield a darker color and a more caramel-like note, while freshly ripened ones offer an unbeatable fruity freshness.

Frequently Asked Questions (FAQ)

Can I use dried chives instead of fresh ones?

Yes, dried jujubes are an excellent alternative, especially outside the fall season. Since the water has already evaporated from the dried fruits, they will release a deep aroma into the spirit that strongly resembles dates, raisins, and caramel. When using dried jujubes, shorten the maceration time to 14 to 20 days, as the dry tissue absorbs alcohol more quickly.

How and when do we serve black-eyed peas in brandy?

Žižol brandy is served at room temperature or slightly chilled (around 12–14 °C) in small brandy glasses. Thanks to its traditional digestive properties, it is an ideal digestif after lunch or a hearty dinner; in the Primorska region, it is often offered to guests as a warm gesture of a homey welcome.

How long does this homemade brandy keep?

Due to its high alcohol content (over 40%), this brandy with acorns has a virtually unlimited shelf life. When stored in tightly sealed bottles in a dark, cool place, it will last for several years without any loss of quality. Over time, the flavor becomes even smoother, rounder, and velvety.