This delicious recipe is from Higgins Restaurant in
Portland, Oregon. They are lightly poached, so they don't lose any of their delicious taste.
Pinot Noir Poached Figs
Yields: 4 cups
Prep time: 15 min
Cook time: 50 min
1 (750-mililiter) bottle pinot noir
1 cup honey
1/2 cup red wine vinegar*
1 tablespoon whole
2 cinnamon sticks
1 tablespoon whole cloves
2 pint baskets (2 1/2 pounds) fresh figs, halved lengthwise**
1 teaspoon salt
* I used Black Fig Vinegar - It was excellent!
** Whatever variety of figs you
select, the figs must be ripe. However, if they are so ripe that their skin is
splitting, reduce the cooking time as necessary to prevent them from falling apart.
In a non-reactive
saucepan, bring the pinot noir wine, honey, vinegar, peppercorns, cinnamon
sticks, and cloves to a simmer. Continue cooking at a low simmer until the
mixture is reduced to a light syrup, approximately 30 to 40 minutes. Remove from heat.
Strain the mixture
and return it to the saucepan. Add the halved figs and salt; stir gently. Cook over low heat until the figs are just tender, approximately 5 to 10 minutes. Remove from heat.
Using a slotted spoon, transfer the figs to a bowl. There should be about 1 cup pinot noir syrup in the
saucepan; if there is more, boil it down to reduce to 1 cup. Remove pinot noir syrup from the heat and let cool. When cool, add the figs back to the syrup and refrigerate.
Serve the figs cold with the syrup spooned over them.
NOTE: The fig
mixture may be prepared up to 2 days ahead; cover and chill.
Makes 4 cups.