Figs In Red Wine Syrup Food

FIGS POACHED IN RED WINE

Steps:

• In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
• With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.

FIGS IN RED WINE WITH HERBED GOAT CHEESE

Steps:

• Figs: In a nonreactive medium pot combine the wine, honey, and cinnamon. Bring to a simmer, over low heat, and cook until slightly thickened, about 30 minutes. Add the figs and cook for 10 minutes. Set aside to cool slightly. Remove the cinnamon stick.
• Goat cheese: In a shallow bowl, mix together the walnuts and thyme. With damp hands, roll the goat cheese into 1-inch balls. Roll the balls into the nut mixture until coated.
• To serve: Spoon the figs into 2 glasses and drizzle with the wine syrup. Add the herbed goat cheese and serve.

FIGS IN RED-WINE SYRUP

Steps:

• Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.

ORANGES AND FIGS IN SPICED RED WINE

Steps:

• Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
• Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.

FIGS IN WINE SYRUP

Steps:

• Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency.
• Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones.
• Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.

DRIED FIGS IN RED WINE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Put figs in a 3-quart shallow glass or ceramic baking dish. Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid). Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.
• Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.
• Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.
• Figs can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.

FIGS IN MAVRODAPHNE WINE WITH MANOURI CHEESE

Steps:

• Place the figs in a wide saucepan and cover with hot water.
• Soak them for 1 hour.
• Pour in the Mavrodaphne wine and the spices.
• Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender.
• Remove the fruit with a slotted spoon, and strain the poaching liquid, discarding the spices and any seeds that may have leaked out from the figs.
• Return the poaching liquid to the pot, add honey, and boil until reduced and thick and the consistency of syrup, about 5-7 minutes.
• Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact.
• Place the cheese slices in one overlapping row on a large platter.
• Place the poached figs evenly over them and pour over the syrup.
• Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired.

ANDY'S FIGS IN RED WINE

Steps:

• Place figs in a glass or ceramic bowl and pour wine over to cover. Cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 1 week, until figs are soft and plump. Drain and toss with orange zest, if desired.