| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | c | Sauternes or other dessert |
| wine | ||
| 1/2 | c | Apple juice |
| 1 | T | Honey, or to taste |
| 1/2 | t | Fresh thyme leaves |
| 1/4 | t | Vanilla |
| 1/2 | lb | Dried Calimyrna figs |
| stemmed halvesand | ||
| each half cut into | ||
| 5 thin strips | ||
| Mascarpone, creme fraiche or | ||
| sour cream as an | ||
| accompaniment | ||
| 1 | T | Julienne strips of lemon |
| zest |
INSTRUCTIONS
In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest. Serves 4. Gourmet November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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