Ingredients Jump to Instructions ↓

  1. 1 pound dried Calimyrna figs

  2. 1 cup warm water

  3. 1 1/2 cups of champagne

  4. 1 tablespoon honey

  5. 2 teaspoons sugar

  6. 3 long strips lemon zest

  7. 3 bay leaves

  8. 1/2 teaspoon fennel seeds , lightly toasted

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine the figs and water and let stand for 1 hour. Add the wine, honey, sugar, lemon zest and bay leaves and bring to a boil. Reduce the heat to low and simmer the figs until softened, about 20 minutes. With a slotted spoon, transfer the figs to a bowl. Boil the cooking liquid until syrupy, 6 to 8 minutes. Remove the strips of lemon zest and the bay leaves and pour the syrup over the figs. Sprinkle with the fennel seeds and serve warm. Wine Recommendation : Italians match the sweetness of their desserts with light, and slightly sweet, Muscat-based wines to add a grace note to the finale of the meal. Try a Moscato d'Asti, such as the 1997 Vietti Cascinetta or the 1996 Bera.


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