Zinfandel-Poached Figs

• 1 cup halved dried Mission figlets
• 1 cup red Zinfandel wine*
• 1/2 cup chopped dried apricots
• 1/3 cup honey
• 1/2 vanilla bean, split**
• 1/8 teaspoon ground cinnamon
• Pinch of salt and pepper

1. Combine figlets, wine, apricots, and remaining 4 ingredients in a small saucepan.
2. Bring fig mixture to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 10 to 12 minutes or until mixture is slightly thickened.
3. Scrape seeds from vanilla bean into fig mixture; discard vanilla bean. Cool 1 hour.
4. Serve immediately, or cover and chill until ready to serve.
5. *1 cup cranberry-grape juice cocktail and 2 tsp. apple cider vinegar may be substituted.
6. **1/2 tsp. vanilla extract may be substituted. (Stir extract into figs after removing saucepan from heat.)
7. Note: Store in an airtight container in refrigerator up to 2 weeks. If chilled, let stand at room temperature 30 minutes before serving.

figlets, red zinfandel wine, apricots, honey, vanilla bean, ground cinnamon, salt

Taken from www.myrecipes.com/recipe/zinfandel-poached-figs (may not work)