WINE-POACHED FIGS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.
POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO
Steps:
- In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.
ORANGES IN RED WINE
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Side Low Fat Quick & Easy Orange Red Wine Healthy Potluck Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 2
Steps:
- Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.
FRESH ORANGES WITH SPICED RED WINE SYRUP
Categories Condiment/Spread Sauce Citrus Dessert Side Christmas Cocktail Party Quick & Easy Orange Red Wine Winter Healthy Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
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