Cabernet Sauvignon Poached Figs

• 40 dried black figs, split in half
• 2 teaspoons butter
• 13 cup brown sugar
• 12 teaspoon clove
• 2 cups cabernet sauvignon wine
• water, as needed

1. Melt butter, then add brown sugar, clove and 1/2 cup of the Cabernet Sauvignon.
2. Stir until dissolved.
3. Add the figs and saute lightly in syrup.
4. Add remaining Cabernet Sauvignon and allow to reduce for approximately 5 minutes on medium heat.
5. Reduce heat to low and add 2 cups of water.
6. Allow to simmer on low for about 2 hours or to your desired tenderness.
7. Add water as needed if syrup reduces too low.
8. Serve warm or cold.

black figs, butter, brown sugar, clove, cabernet sauvignon wine, water

Taken from www.food.com/recipe/cabernet-sauvignon-poached-figs-76216 (may not work)