Figs in red wine is an exquisite dessert with a spicy, sweet and sour taste that goes well with ice cream and yoghurts (especially Greek ones), it is also an excellent gourmet pairing with creamy liqueurs such as Baileys. After heat treatment, all the alcohol from the wine will evaporate, so even children can be treated to such a delicacy.
Both fresh and dried figs are suitable for cooking, as long as the fruits are ripe, without rot and mold. As a wine base, you can use any sweet, semi-dry or semi-sweet red wine of the middle price segment and even port wine. Avoid the cheapest brands as they can give off an unpleasant odor when cooked.
figs in wine recipe
Ingredients:
- figs (fresh or dried) – 6 pieces;
- red wine or port wine – 350 ml;
- orange – 1 thing;
- cloves – 2 bud;
- anise – 1 star;
- liquid honey – 2 tablespoons;
- vanilla sugar – 1 pinch;
- butter – 1 teaspoon.
Technology of preparation
1. Rinse the orange with hot water, then wipe dry to remove the preservative from the surface. Remove the zest from the fruit – the yellow part of the peel without white pulp.
2. Pour wine into a deep cooking pot, squeeze orange juice, add cloves, star anise, honey, vanilla sugar and orange zest.
3. Stir, boil for 5 minutes over medium heat.
4. Cut the tails off the figs. Pierce fresh fruits in several places with a toothpick, cut dried ones in half.
5. Add figs to the pan. Boil fresh for 15-20 minutes until the skin is soft. Keep dried fruits in wine for 8-10 minutes until they become soft. Turn over periodically.
6. Take the figs out of the pan with a spoon and put them on a plate.
7. Remove star anise and cloves. Turn the heat up to high and cook for 10-15 minutes until half of the liquid has evaporated and the syrup begins to thicken. Add butter 2-3 minutes before removing from heat.
8. Drizzle figs with wine sauce, serve warm or cold.
