| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 1 | c | Zinfandel or other dry red wine |
| 1 | c | Water |
| 1/4 | c | Unsweetened orange juice |
| 1 | tb | Lemon juice |
| 1/2 | c | Sugar |
| 16 | Fresh figs, (1 pound) | |
| 2 | tb | Crumbled blue cheese, (1/2 ounce) |
INSTRUCTIONS
Combine first 5 ingredients in a large saucepan; stir well. Bring to a boil, and cook, uncovered, 15 minutes or until reduced to 1/2 cup. Spoon into a bowl; cover and chill 2 hours. Place 4 figs into each of 4 dessert compotes; drizzle each with 2 tablespoons red wine sauce. Top each with 1-1/2 teaspoons blue cheese. Yield: 4 servings. Per serving: 306 Calories; 2g Fat (6% calories from fat); 3g Protein; 65g Carbohydrate; 3mg Cholesterol; 66mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 131 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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