Figs in Red-Wine Syrup

• 2 (3- by 1/2-inch strips) fresh lemon zest
• 1 (1 1/2-inch) cinnamon stick
• 6 black peppercorns
• 1 1/2 cups dry red wine
• 1/2 cup water
• 1/4 cup sugar
• 1 cup dried figs (1/2 lb; preferably Calimyrna), trimmed and each fig cut lengthwise into 3 slices
• 3 tablespoons fresh lemon juice
• Special equipment: kitchen string; a 4-inch square of cheesecloth

1. Tie zest, cinnamon, and peppercorns together in a cheesecloth bag.
2. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved.
3. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes.
4. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes.
5. Discard cheesecloth bag and stir lemon juice into fig mixture.
6. Cool at least 1 hour, then serve warm or at room temperature.

lemon zest, cinnamon stick, black peppercorns, red wine, water, sugar, lemon juice, kitchen string

Taken from www.epicurious.com/recipes/food/views/figs-in-red-wine-syrup-108897 (may not work)