1 cup dry red wine
1/2 cup sugar
Zest of 1 large lemon
1 1/2 cups water
2 sprigs fresh thyme
1 vanilla bean (split)
8 fresh calimyrna figs
Creme Fraiche and fresh thyme for garnish
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.
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