Patricia, this was another one of those "simple" dishes my grandmother and aunts thought of as so common (but we know better) I wait all year for fig season- lovely!
xoxo Pattie
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A Fruit That Descended from Paradise – Figs Poached in Red Wine
Artists have painted the fig leaf to depicted modesty. But the fruit is sweet and alluring. This recipe is so easy anyone could make it and with a little cinnamon ice cream it is dream of a dessert. Reduce the sugar and use them with meats. Ingredients
- 8-10 ripe fresh figs
- 1 bottle red wine
- 2 tablespoons butter
- 1/4 cup sugar
- 1 cinnamon stick
- Skin of a lemon
- Skin of an orange (optional)
- 1 Star Anise
Directions
- POACHING
- Put them in a saucepan, pour the wine and add the cinnamon stick, skin of the lemon, star anise and add the sugar. Cover the pan and cook at medium high temperature for 10-15 minutes. Turn the figs around so that all sides are stained red. Cook for an additional 10 minutes. Test the figs with a skewer. If it goes through easily they are done. Remove the cinnamon stick, star anise and lemon.
- SAUCE
- Remove them from the pan and add the butter and reduce the wine down to about 1/2 cup. The figs should not be too sweet and usually donât need extra sugar. The butter will make the sauce glisten and will give the sauce a warm buttery taste.
- They can be served hot or at room temperature. When you are ready to serve, place 2-3 figs in a glass or decorative dish and dribble the wine sauce over them. Or scoop some cinnamon or vanilla ice cream in a bowl and add the figs with dribbles of the wine sauce.
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Patricia...this is something similar I do with Port...although not with the creamy butter decadence ;o)
I shall try this version too ;o)
Flavourful wishes,
Claudia
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