Dried Fig and Port Wine Compote

• 1 1/2 cups Ruby Port wine
• 1/2 cup water
• 1/2 cup sugar
• 1 strip orange zest
• 1 cinnamon stick (2-inches long)
• 1/2 teaspoon black peppercorns
• 2 cloves
• 1 (1/4-inch) slice fresh ginger
• 6 ounces dried figs, stems removed and cut into 1/2-inch pieces, about 1 cup packed

1. In a medium saucepan combine the Port, water, and sugar.
2. Combine the zest, cinnamon, peppercorns, cloves, and ginger in a small piece of cheesecloth and tie to secure.
3. Add the cheesecloth bundle to port mixture and bring to a boil over high heat.
4. Cook until reduced slightly, about 8 minutes.
5. Add figs and return to a boil.
6. Reduce heat to a simmer and cook for 20 minutes, or until figs are tender and liquid has reduced to a syrupy consistency.
7. Remove from the heat, remove the cheesecloth bundle, and allow figs to cool in syrup.
8. Serve at room temperature.
9. Will keep, in a nonreactive container, covered and refrigerated, for up to 2 months.
10. This is a perfect accompaniment for many types of cheeses, but pairs exceptionally well with soft triple creme, goat, sheep, and blue cheeses.

wine, water, sugar, orange zest, cinnamon, black peppercorns, cloves, ginger

Taken from www.foodnetwork.com/recipes/emeril-lagasse/dried-fig-and-port-wine-compote-recipe.html (may not work)