Recipe

Black Figs Poached In Pinot Noir Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 1 month ago This delicious recipe is from Higgins Restaurant in Portland, Oregon. They are lightly poached, so they don't lose any of their delicious taste. Whatever variety or figs you select, the figs must be ripe. However, if they are so ripe th... More Prep:10m Cook:50m Servings:4	Mystic_rive
	wine wine figs vinegar peppervorns cinnamon cloves salt

soaking up pinot noi

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Ingredients

3 1/2 - 4 cups pinot noir wine

1 cup honey

1/2 cup red wine vinegar or black fig vinegar

1 tablespoon whole peppercorns

2 cinnamon sticks

1 tablespoon whole cloves

2 pint baskets (2 1/2 pounds) fresh figs, halved lengthwise

1 teaspoon salt

Directions

CHILL TIME AT LEAST 1 HOUR

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In a non-reactive saucepan, bring the pinot noir wine, honey, vinegar, peppercorns, cinnamon sticks, and cloves to a simmer. Continue cooking at a low simmer until the mixture is reduced to a light syrup, approximately 30 to 40 minutes.

Remove from heat.

Strain the mixture and return it to the saucepan.

Add the halved figs and salt; stir gently.

Cook over low heat until the figs are just tender, approximately 5 to 10 minutes.

Remove from heat.

Using a slotted spoon, transfer the figs to a bowl.

There should be about 1 cup pinot noir syrup in the saucepan; if there is more, boil it down to reduce to 1 cup.

Remove pinot noir syrup from the heat and let cool.

When cool, add the figs back to the syrup and refrigerate.

Serve the figs cold with the syrup spooned over them.

The fig mixture may be prepared up to 2 days ahead; cover and chill.

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