Total Calories: 15
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.
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