Ingredients Jump to Instructions ↓

  1. 1 pint fresh raspberries*, or 1 package frozen unsweetened *raspberries , thawed and drained

  2. 2 1/2 tablespoons fresh lemon juice

  3. 3/4 cup superfine sugar

  4. 1 bottle (750 ml) dry red wine, preferably Bordeaux

  5. 12 to 18 firm small fresh purple (black Mission) figs Zest of

  6. 1 orange , organic if available

Instructions Jump to Ingredients ↑

  1. In a food processor, puree the raspberries with the lemon juice and ⅓ cup of the sugar for 2 minutes. Strain through a sieve to remove the seeds. Place the raspberry puree in a large nonreactive saucepan. Add the red wine and remaining sugar. Bring to a boil, reduce the heat to low, and cook, stirring constantly, until sugar is completely dissolved. Add the figs to the raspberry-wine syrup and poach over low heat, uncovered, for 4 minutes, turning them every minute or so as they cook. Remove the figs with a slotted spoon and arrange them in a shallow bowl, stem side up. Boil the poaching liquid until reduced to about 1¼ cups. Spoon over the figs and refrigerate until chilled. Make a garnish with the orange zest: Cut the zest into thin julienne strips. Boil in a small saucepan of water for 3 minutes; drain and rinse under cold running water. Drain well and pat dry. Decorate the top of each fig with a few strands of orange zest before serving. The months of September and October are the time that you will find fresh, violet-hued figs at fine greengrocers. It is certainly worth trying this very easy and elegant dish during that time.


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