- 2 cups red wine
- 1 cup sugar
- Tied in cheesecloth: 1 inch piece of cinnamon stick; 4 star anise, 4 cardamom pods and 2 whole cloves
- 6 large navel oranges, peeled, pith removed and cut in half lengthwise
- 12 dried figs, halved
- 1/3 cup walnuts or pistachios, chopped
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 them 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.