Poached fresh figs in red wine (fichi freschi in vino ros

Yield: 6 servings

Measure Ingredient
\N \N ISBN 0-02-009078-1; 1994

I can eat fresh figs every day when they are in season from July through the early fall months, but even then I can't seem to get enough. This is the best way to cook fresh figs- they're only lightly cooked so you don't lose the fresh taste. They need only a few minutes to become infused with the flavor of the wine.

1 cup sugar 3 cups dry Italian red wine (such as Chianti or Spanna) 18 fresh ripe figs

1. Combine the sugar and wine in a large heavy-bottomed non-aluminum casserole or saucepan that is large enough to hold the figs in one layer. Place over medium-high heat and cook, stirring, until the sugar is dissolved. Holding the figs by their stems, place the figs into the wine-and-sugar mixture. Reduce the heat to medium, cover the casserole, and cook for 7 to 10 minutes, until the figs are tender and a deep brown color.

2. Using a slotted spoon, carefully transfer the figs to a large serving platter. Raise the heat under the casserole to medium-high and cook for 5 to 7 minutes longer, until the liquid becomes thick and syrupy. Pour the wine syrup over the figs and allow to cool to room temperature before serving.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:04) (159) Fido: Cooking

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