| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dry red wine |
| 2 | T | Honey |
| 1 | T | Sugar |
| 1 | Cinnamon stick | |
| 2 | Whole cloves | |
| 6 | Dried Calimyrna figs, about | |
| 1/4 pound | ||
| halved lengthwise | ||
| Accompaniment: vanilla ice | ||
| cream |
INSTRUCTIONS
In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes. Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm. Serve fig mixture spooned over ice cream. Serves 2. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 836
Calories From Fat: 550
Total Fat: 62.6g
Cholesterol: 230.7mg
Sodium: 98.1mg
Potassium: 314.8mg
Carbohydrates: 55.8g
Fiber: 1.9g
Sugar: 47.3g
Protein: 3.9g