Monday, July 11, 2011

Recipe: Wine Soaked Figs

I apologize for the long absence, the weeks surrounding the 4th of July had me having a blast but sadly away for a blog-able internet connection.  On the upside, I have some wonderful recipes, tips, and shout outs coming in the next few days.  Today I am going to show you an extremely easy and delicious appetizer or cheese plate/dessert accompanier.  Figs are a wonderful sweet chewy fruit who's true flavor is a far cry (for the better) from their Newton forms.  They can be a bit expensive so if you want to try this out try and find the dried figs on sale.  As for the wine, don't break the bank.  I used the Whole Foods brand Cabernet Sauvignon but any nice, inexpensive red wine (Barefoot or Yellowtail would also work) can be substituted.

You will need:

1 package dried mission figs (about 24)
2 cups Cabernet Sauvignon

First cut the top bit of stem, if any is present, off of each fig then half them.  In a saucepan heat the two cups of wine over medium heat.  Add the figs and bring to a simmer.  Cook uncovered for 15 minutes or until figs appear to stop absorbing liquid, stirring occasionally.  Remove figs from pan with a slotted spoon.  You can either pour some of the wine over them immediately or you can reduce the wine further to thicken it and intensify the flavor.

Can be served warm, room temperature, or cold depending on the purpose.

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