Dried Figs in Red Wine
- 1 1/2 pounds soft dried Mission figs, hard stem ends discarded
- 2 cups dry red wine
- 1/2 cup sugar
- 3 (3- by 1-inch) strips fresh orange zest, removed with a vegetable peeler
- 2 (3- by 1-inch) strips fresh lemon zest, removed with a vegetable peeler
- Special equipment: parchment paper
- Accompaniments:Mahon cheese ice cream Sherry vinegar syrup
- Put oven rack in middle position and preheat oven to 350F.
- Put figs in a 3-quart shallow glass or ceramic baking dish.
- Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid).
- Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.
- Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.
- Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.
- Figs can be made 1 week ahead and chilled, covered.
- Bring to room temperature before serving.
mission figs, red wine, sugar, orange zest, lemon zest, parchment paper, sherry vinegar
Taken from www.epicurious.com/recipes/food/views/dried-figs-in-red-wine-231378 (may not work)