| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | Appetizers, Desserts | 6 | Servings |
INGREDIENTS
| 2 | c | Red wine |
| 1 | c | Sugar |
| 1 | Piece Cinnamon stick -, 1" | |
| long tiedtogether with | ||
| 4 | Star anise, tied together | |
| with | ||
| 4 | Cardamom pods, tied together | |
| 2 | Whole cloves | |
| 6 | Navel oranges, peeled pith | |
| removed and halved | ||
| lengthwise | ||
| 12 | Dried figs, halved | |
| 1/3 | c | Walnuts or pistachios |
| chopped |
INSTRUCTIONS
Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup. Remove fruit to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish This recipe yields 6 servings. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15- 1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 12-18-1997 Recipe by: Michele Urvater Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 04, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 139
Total Fat: 15.9g
Cholesterol: 40.7mg
Sodium: 129.1mg
Potassium: 265.7mg
Carbohydrates: 46.5g
Fiber: 3.3g
Sugar: 41.5g
Protein: 2.2g