| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dry red wine |
| 2 |
tb |
Honey |
| 1 |
tb |
Sugar |
| 1 |
|
Cinnamon stick |
| 2 |
|
Whole cloves |
| 6 |
|
Dried Calimyrna figs; (about 1/4 pound), |
|
|
; halved lengthwise |
|
|
Accompaniment: vanilla ice cream |
INSTRUCTIONS
In a 1 1/2-quart saucepan combine all ingredients and bring to a boil,
stirring occasionally. Simmer figs, covered, until tender, about 30
minutes.
Transfer figs with a slotted spoon to a bowl and boil syrup until reduced
to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add
syrup to figs and cool to warm.
Serve fig mixture spooned over ice cream.
Serves 2.
Gourmet November 1994
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