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Pinot Noir Poached Figs
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Pinot Noir Poached Figs
1 (750-mililiter) bottle pinot noir
wine * I used Black Fig Vinegar - It was excellent! ** Whatever variety or 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.
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.
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This delicious recipe is from Higgins Restaurant in
Portland, Oregon. They are lightly poached, so they don't lose any of their
delicious taste.
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.