Rating: 3 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.

Everyday Food, December 2005

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Recipe Summary test

prep:
10 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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, if desired.

Cook's Notes

You can also use poached figs in salad, thinly sliced over mesclun, sprinkled with a little blue cheese, and topped with toasted pecans.

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Reviews (1)

9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
08/11/2012
Hi Any tips on how to make this without wine? Thanks