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Diabetes Forecast

The Healthy Living Magazine

Wine- and Spice-Soaked Figs

Per Serving

Wine- and Spice-Soaked Figs

Makes: 10
Serving Size: 2 figs with 1 tsp. glaze
Calories 146
Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 36 g
Fiber 5 g
Sugars 28 g
Cholesterol 0 mg
Sodium 5 mg
Protein 2 g
Choices: Carbohydrate 2.5
  • Makes: 10
  • Serving Size: 2 figs with 1 tsp. glaze

Ingredients

1 lb. whole dried Calimyrna figs
1 peel from one large lemon, yellow part only, removed with a vegetable peeler in strips
1 peel from one large orange, orange part only, removed with a vegetable peeler in strips
1 (3-inch) cinnamon stick
1 1/2 cups dry red wine
1/3 cup granulated sugar

Directions

  1. Preheat the oven to 350°F.
  2. Place the figs, lemon peel, orange peel, and cinnamon stick in a single layer in an 11- × 7-inch glass baking dish.
  3. Combine the wine and sugar in a small saucepan and heat to boiling. Pour over the figs. Cover and bake 1 hour and 15 minutes to 1 hour and 30 minutes or until the figs are plumped and the sauce is thickened.
  4. Cool the figs in the cooking liquid. The figs may be kept in an airtight container and stored in the refrigerator for 4 days. Bring to room temperature and remove the cinnamon stick before serving.
 
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