Figs Poached in Red Wine
You can also use poached figs in salad, thinly sliced over mesclun, sprinkled with a little blue cheese, and topped with toasted pecans.
- 1 package (10 ounces) dried Calimyrna figs, (1 1/2 cups, packed)
- 1 bottle (3 cups) red wine
- 1/3 cup sugar
- Zest of 1 orange
In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese.
SourceEveryday Food, December 2005