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Figs in Wine Syrup |
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Serves: 8
Print this Recipe
(Fichi alla Contadina)
Category: Fruit Desserts
Dried calimyrna and mission figs from California are moist and plump. Either variety can be used for this recipe. After poaching, they are good as is, or served with ice cream or whipped cream. They also go well with gorgonzola cheese.
1 cup vin santo, Marsala, dry red wine
2 tablespoons honey
2 strips (2-inch) lemon zest
18 moist dried figs (about 1 pound)
1 In a medium saucepan, combine the vin santo, honey, and lemon zest. Bring to a simmer over low heat and cook 1 minute.
2 Add the figs and cold water to cover. Bring the liquid to a simmer over low heat and cover the pot. Cook until the figs are tender, about 10 minutes.
3 With a slotted spoon, transfer the figs from the pot to a bowl. Cook the liquid, uncovered, until reduced and slightly thickened, about 5 minutes. Pour the syrup over the figs and let cool. Refrigerate at least 1 hour and up to 3 days. Serve slightly chilled.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Figs in Wine Syrup comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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