Oranges and figs in spiced red wine

6 servings

Ingredients

Quantity Ingredient
2 cups Red wine
1 cup Sugar
1 Piece Cinnamon stick -(1\" long); tiedtogether with
4 Star anise; tied together with
4 Cardamom pods; tied together with
2 Whole cloves
6 larges Navel oranges; peeled, pith removed and halved lengthwise
12 Dried figs; halved
⅓ cup Walnuts or pistachios; chopped

Directions

TIED IN CHEESECLOTH

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 fruit 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 This recipe yields 6 servings.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15- 1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

12-18-1997

Recipe by: Michele Urvater

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Feb 04, 1999, converted by MM_Buster v2.0l.

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