Figs in Port Wine
This might be the wrong season for this desert, but it is so delicious that I serve it whenever I want something different and sweet. I'm sorry that the recipe is so imprecise, but that's just how it is. Really, ingredients depend on your own taste. Try not to over-cook so that the figs remain intact. Check every hour or so.
Ted's Note*: I have taken the liberty of adjusting Steve's recipe, as it really was very imprecise.
- 8 dried figs, split lengthwise
- ½ cup water
- 1/3 cup sugar
- 2 thin slices unpeeled orange (or lemon), quartered
- 2 cloves
- 1 drop vanilla extract (artificial will do)
- A sprinkle ground cinnamon
- A sprinkle ground ginger
- A sprinkle of nutmeg
- 1 cup port wine (or any sweet wine.
(Preparation: 10 Minutes. Cooking: 30 minutes on stove or 3+ hours in crockpot )
- In a saucepan:
In a small saucepan over medium-high heat, combine all ingredients and cook until the liquid begins to boil.
- Reduce heat to medium low and cook until the figs soften and the liquid thickens to a syrup - about 25 minutes.
- Using a slotted spoon, remove the figs, and place them in a medium bowl.
- Pour the remaining liquid through a strainer over the figs and keep warm.
- In a crockpot:
In a small crockpot, let figs soak in water until they are softened. Add all remaining ingredients, pouring the wine over all last.
- Set crock pot on low and cook until the figs are moist - about 3 hours.
- Follow step 3 & 4 above.
For a dessert, serve the figs warm over vanilla icecream or yoghurt. They can also be used as a sauce for meats such as roast beef or pork.
Contributed by Steve B (daytimer1947)