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Black Figs Poached In Pinot Noir Recipe

Ingredients

How to make it

  • CHILL TIME AT LEAST 1 HOUR
  • ---------------------------------------------
  • 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.
soaking up pinot noir   Close

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