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This looks like a great dessert for Thanksgiving. We always have figs on our table and this might be a really nice surprise and something new. Thanks for the idea and recipe.
Patricia
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Plump up those sun-dried figs into a perfectly spirited culinary concoction!
Ingredients
- >>(American / Metric measure)<<
- 22-24 dried figs sulphite-free * (usually a 454gr. box)
- 3 cups (750ml) Port wine **
- 1 big stick of cinnamon
- >> * Turkish dried Figs (usually from the Province of Aydin...where they are most popular) are my first choice because they are plump and succulent. Their sweetness are preserved naturally, hence, none of those unwanted preservatives.
- >A very close second choice would be the California (Calimyrna) fig or the Mission fig which happens to be of a smaller and sweeter variety. >> Note: Whenever possible and if your pocket book permits...an organic selection of dried figs are always best for any recipe.
- >> * * Port wine selection: I usually use an inexpensive brand named 'Brights 74' for not only its attention to quality...more so for its distinctive, fruity, anis-like aroma. It's very possible that you may not find this particular brand. Just keep in mind that your liquor store is very well informed on which inexpensive brand can very well suit this recipe.
Directions
- . Prepare the dried figs by slightly pulling the tips and then cutting them off and discarding them.
- . In a medium (8 inch / 20cm) saucepan...pour the Port wine and place the cinnamon stick in the liquid. Cover the pot and bring to a boil. Once boiling...uncover pot and let it boil for another 2 minutes. Then take out the cinnamon stick or else the fragrance will end up overpowering the Port wine.
- . Bring the heat down to medium and add the figs side by side as best you can. Cover the pot for 2 minutes and then lower to a simmer heat for another 8 minutes. Shut off heat...leave the cover on (don't open lid) and let stand there until it reaches room temperature. This will take several hours...just leave it alone.
- . Once the figs are cool...place them into a big mason glass jar with the aid of a jar funnel. Make sure the liquid fully covers the patted down figs and seal. If missing some liquid...you can add a minimal amount of uncooked Port wine. Before refrigerating, turn over the jar for about 1 hour and then it can be turned over right side up again. Note: Although not a necesssary step...I do, once and a while turn the jar upside down to let the Port syrup travel throughout the figs.
- . The advantage of this recipe is that the figs can either be immediately consumed or kept in the refrigerator for months as it continues to soak up the liquid and creates the most luscious Fig Port syrup.
- Buon Appetito...and flavourful wishes, FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 24 servings | |
| Calories 50 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 4.27g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.43g | 2% |
| Protein 0.06g | 0% |
Reviews
June 30, 2010
