 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
The remaining Zinfandel wine from these poached figs is the perfect companion for the succulent Fennel-Crusted Rib Roast and Warm Greens With Cornbread Croutons. Ingredients:
1 cup halved dried mission figlets |
1 cup red zinfandel wine |
1/2 cup chopped dried apricots |
1/3 cup honey |
1/2 vanilla bean, split |
1/8 teaspoon ground cinnamon |
pinch of salt and pepper |
Directions:
1. Combine figlets, wine, apricots, and remaining 4 ingredients in a small saucepan.
2. Bring fig mixture to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 10 to 12 minutes or until mixture is slightly thickened.
3. Scrape seeds from vanilla bean into fig mixture; discard vanilla bean. Cool 1 hour.
4. Serve immediately, or cover and chill until ready to serve.
5. *1 cup cranberry-grape juice cocktail and 2 tsp. apple cider vinegar may be substituted.
6. **1/2 tsp. vanilla extract may be substituted. (Stir extract into figs after removing saucepan from heat.)
7. Note: Store in an airtight container in refrigerator up to 2 weeks. If chilled, let stand at room temperature 30 minutes before serving.
|
|