• 1serving
  • 1845minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, C
MineralsIron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Ruby Port wine

  2. 1/2 cup water

  3. 1/2 cup sugar

  4. 1 strip orange zest

  5. 1 cinnamon stick (2-inches long)

  6. 1/2 teaspoon black peppercorns

  7. 2 cloves

  8. 1 (1/4-inch) slice fresh ginger

  9. 6 ounces dried figs , stems removed and cut into 1/2-inch pieces, about 1 cup packed

Instructions Jump to Ingredients ↑

  1. In a medium saucepan combine the Port, water, and sugar . Combine the zest, cinnamon, peppercorns, cloves, and ginger in a small piece of cheesecloth and tie to secure. Add the cheesecloth bundle to port mixture and bring to a boil over high heat. Cook until reduced slightly, about 8 minutes. Add figs and return to a boil. Reduce heat to a simmer and cook for 20 minutes, or until figs are tender and liquid has reduced to a syrupy consistency. Remove from the heat, remove the cheesecloth bundle, and allow figs to cool in syrup. Serve at room temperature. Will keep, in a nonreactive container, covered and refrigerated, for up to 2 months.

  2. This is a perfect accompaniment for many types of cheeses, but pairs exceptionally well with soft triple crème, goat , sheep, and blue cheeses.


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