Spiced Figs in Port & Red Wine Recipe
Submitted By:from Des Plaines.
Spiced Figs in Port & Red Wine Notes
I saw something similar to this dish made on a TV cooking show years ago, but using dried plums (prunes). I tried duplicating this recipe, especially in cold weather months, but when I recently used figs in place of the prunes, I felt I'd achieved a near perfect dish which could be used as a side or desert. Your kitchen will be 'perfumed' with the wonderful odors that that are produced when preparing it! This is a great holiday or cold weather dish!
- 12 dried black mission figs, stems removed
- 1/3 cup raisins, black or golden
- 1/3 cup dried cranberries
- 3/4 cup tawny port
- 1/2 cup red wine
- 2 tablespoons minced candied ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon lemon extract
- optional: slivered almonds, chopped hazelnuts or pistachios
Serves / Yields
4 (or more) servings
Combine the port & wine and heat until hot but not boiling.
Add the figs, dried fruits & spices, stir well & heat, to a low simmer, covered, for approx. 5 min.
Pour into a tightly covered dish or container and allow to stand overnight, or (better) for 24 hrs.
Serve at room temp. or chilled, as a side, relish dish, or with vanilla ice cream and / or over sponge cake as a desert.
Other dried fruits, such as minced dates, apricots or sour cherries may be
Crystallized ginger may be used instead (but not fresh or dried). The ginger
adds an intense spiciness to this dish, so use it sparingly.
Fresh grated lemon peel (~ 1 t.) may be used in place of the extract.
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