| 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 |
T |
Lemon juice |
| 1/2 |
c |
Sugar |
| 16 |
|
Fresh figs, 1 pound |
| 2 |
T |
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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