PORT FIGS...dried FIGS bathing in PORTO Recipe

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Plump up those sun-dried figs into a perfectly spirited culinary concoction.

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Prep time:
Cook time:
Servings: 24 figs


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


  1. . Prepare the dried figs by slightly pulling the tips and then cutting them off and discarding them.
  2. . In a medium (8 inch/ 20cm) saucepan...pour the Port wine and place the cinnamon stick in the liquid. Cover the pot and bring it to a BOIL and then remove the lid let it boil for another 2 minutes. Take out the cinnamon stick .
  3. . 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 the heat to a simmer for another 8 minutes. Shut the heat off and leave the cover on until it reaches room temperature. This will take several hours.
  4. . 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 necessary step...I do, once and a while turn the jar upside down to let the Port syrup travel throughout the figs.
  5. 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.
  6. . Suggestion for the syrup: The remaining syrup can then later be used to de-glaze any meat style dishes.
  7. Buon Appetito...and flavourful wishes, FOODESSA.com


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  • Patricia Turo
    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.


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