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- 1
- August
- 2006
About the Fig
I appear to be engaged in something of a love affair with said fruit; and it's getting serious. So serious, in fact, that I do believe I have begun to occasionally make an ass of myself around others who do not share my lust.
Saturday night with the figgy:
most measurements are approximate:
- 2 C dry red wine
- 2 Tbl honey
- 1 cinammon stick
- 2 whole cloves
- 6 whole, ripe, green figs
- Combine all ingredients in medium sized saucepan and bring to a simmer, then reduce heat until liquid goes still in the pan, for you are about to poach.
- Gently place clean (trimmed) figs into the pan.
- Cover and cook, turning once perhaps, approx 15 minutes. You will notice a color change in the skin. Better to feel like you are undercooking the fruit than to ruin it with too much heat.
- Remove figgies from poaching liquid and set aside (keep warm).
- Turn heat up to a simmer and reduce poaching liquid to syrup.
- Serve warm fruit over ice cream (methinks vanilla or other extremely mild and unobtrustive flavor) and drizzle syrup over.
- Toasted nuts might also be nice.
