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Ingredients
- 2 c. dry red wine
- 1 c. water
- 1/3 c. sugar
- 2 whl cloves
- 2 whl allspice
- 1 x cardamom pod
- 1 x cinnamon stick (about 2 inches)
- 1 x bay leaf
- 1 pkt (10-12 ounces) dry Calimyrna figs
Directions
- Lowfat sour cream, creme fraiche or possibly whole lowfat milk yogurt for topping
- In a medium saucepan, combine wine, water, sugar, cloves, allspice, cardamom, cinnamon and bay leaf. Heat to boiling, stirring, till sugar is dissolved, about 5 min. Add in figs.
- Cover and cook over very low heat, about 30 min. Uncover and continue simmering a little longer if needed, till syrup is slightly thickened and reduced, about 10 min. Chill till chilled, at least 1 hour.
- Serve topped with spoonful of lowfat sour cream or possibly yogurt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 779g | |
| Calories 674 | |
| Calories from Fat 4 | 1% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 631mg | 18% |
| Total Carbs 82.55g | 22% |
| Dietary Fiber 1.4g | 5% |
| Sugars 69.55g | 46% |
| Protein 0.69g | 1% |
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