Roasted Figs with Red Wine
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 357
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 52
- Dietary Fiber
- 3
- Sugar
- 47
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 8
- Total: 2 hr
- Active: 15 min
Ingredients
1 bottle (750 ml) red wine, dry
1 cup sugar, granulated
1/4 cup honey
1/4 teaspoon black peppercorns
1 star anise pod, whole
1 teaspoon fennel pollen (optional), you can add a handful of fennel fronds if you can't find the pollen
2 pints figs, fresh, preferably Black Mission, Kadota or Candy Stripe
9 lemon verbena leaves, if lemon verbena is not available, fresh thyme or sweet basil are good substitutions
Ice cream or sweetened mascarpone, to serve with the figs
Directions
- Preheat the oven to 375 degrees F. In a nonreactive metal saucepan, combine the red wine, sugar, honey, peppercorns, star anise and fennel pollen (or fennel fronds). Bring to a rolling boil, lower to a simmer until the liquid is reduced by half, about 15 to 20 minutes.While the wine liquid is coming to a simmer, prepare the figs for roasting. With a small paring knife, trim and discard the tough stems and make a small incision down the middle of the fig. Stud each fig with a sliver of lemon verbena.Once the wine has come to a boil, reduce the heat to a low simmer, and let it reduce for about 15 to 20 minutes. Place the prepared figs in a tightly packed, single layer in a deep baking dish.
- After the liquid has reduced by half, remove from the heat and pour through a fine mesh strainer into a bowl. Discard Solids. Cover liquid with plastic wrap and let cool for 20 minutes. Return the liquid to the same saucepan, and put it back on the heat. Bring it to a simmer, and let it reduce for another 15 minutes.Glaze the figs with the reduced liquid and place the pan in the oven. Roast for 30 to 35 minutes.
- Remove the figs from the oven and serve warm with sweetened whipped cream, ice cream or mascarpone cheese.