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Ingredientes
- 2 c. fruity red wine
- 1/2 c. vinegar, balsamic
- 2 Tbsp. honey
- 1 Tbsp. lemon juice
- 1 x cinnamon, stick
- 8 med fresh purple fig
Direcciones
- The key here is to gently poach the figs for a short time, allowing them to keep their shape but infuse them with the rich flavour of the wine and vinegar.
- In a medium saucepan combine wine, vinegar, honey, lemon juice and cinnamon.
- Bring to a boil then reduce the heat.
- Simmer uncovered till liquid is reduced by a third.
- Pierce the figs gently with a fork to allow poaching liquid to penetrate them.
- Figs shouldn't be peeled
- Lay the figs in the poaching liquid then poach over low heat for 10 to 15 min or possibly till figs are plump and still hold their shape.
- Remove the figs from liquid. Increase heat and boil further reduce poaching liquid till syrupy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 653g | |
| Calories 771 | |
| Calories from Fat 38 | 5% |
| Total Fat 4.31g | 5% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 479mg | 20% |
| Potassium 1135mg | 32% |
| Total Carbs 183.31g | 49% |
| Dietary Fiber 12.2g | 41% |
| Sugars 134.93g | 90% |
| Protein 6.03g | 10% |
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