Food & Cooking Recipes Dessert & Treats Recipes Figs Poached in Red Wine 3.0 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr 20 mins Servings: 6 This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert. Ingredients 1 package (10 ounces) dried Calimyrna figs, (1 ½ cups, packed) 1 bottle (3 cups) red wine ⅓ cup sugar Zest of 1 orange Directions 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, 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. Rate it Print