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Oranges And Figs in Spiced Red Wine

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CATEGORY CUISINE TAG YIELD
Grains Jewish Desserts, Appetizers 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 with
2 Whole cloves
6 lg Navel oranges; peeled, pith removed and halved lengthwise
12 Dried figs; halved
1/3 c Walnuts or pistachios; chopped

INSTRUCTIONS

TIED IN CHEESECLOTH
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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