Print
Email
Add a photoServings: 6
Ingredients
- 1 x orange
- 1 x cinnamon stick
- 1 x lemon
- 450 gm ready to eat dry figs
- 300 ml red wine
- 700 gm tub mascarpone cheese or possibly vanilla ice
- 50 gm caster sugar cream to serve
Directions
- Pare the rind from the orange and lemon and place in a medium saucepan.
- Squeeze and add in the orange and lemon juice with the wine sugar and cinnamon stick Bring slowly to the boil on the simmering plate stirring occasionally.
- Add in the figs to the pan return to the boil cover and cook in the simmering oven for 20 min till plump and soft.
- Remove figs rind and cinnamon with a slotted spoon; transfer to a serving bowl.
- Return the liquid to the boiling plate and bubble till syrupy (about 5 min).
- Pour over the figs then cold cover and chill.
- If wished hot figs in the syrup for 3 to 4 min then serve with mascarpone or possibly ice cream.
- The figs can be kept covered in the fridge for up to one week. Just stir occasionally. Or possibly place in jar and shake from time to time to keep the top of the fruit moist. These figs are delicious served either hot or possibly cool with mascarpone cheese or possibly a good quality vanilla ice cream.
- Serves 6
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 670 | |
| Calories from Fat 299 | 45% |
| Total Fat 33.17g | 41% |
| Saturated Fat 11.79g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 263mg | 11% |
| Potassium 354mg | 10% |
| Total Carbs 76.63g | 20% |
| Dietary Fiber 1.6g | 5% |
| Sugars 49.34g | 33% |
| Protein 6.8g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
