Wine- and Spice-Soaked Figs
Per ServingWine- 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
- Preheat the oven to 350°F.
- Place the figs, lemon peel, orange peel, and cinnamon stick in a single layer in an 11- × 7-inch glass baking dish.
- 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.
- 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.
