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>>(American / Metric measure)<<
. 22-24 dried figs* (sulphite-free preferred)
. 3 cups (750ml) good quality Port wine
. 1 big stick of cinnamon (Ceylon preferred)
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. * 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.
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