Figs Poached with Red Wine and Tea

Cooking Light
6 servings


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3/4 cup brandy
3/4 cup dry red wine
3/4 cup honey
2 tablespoons grated orange rind
1 tablespoon grated lemon rind
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup strong-brewed black tea
2 whole cloves
2 (3-inch) cinnamon sticks
1 (6-inch) vanilla bean, split lengthwise
1 (8-ounce) package dried figs or other dried fruits
3/4 cup vanilla low-fat ice cream
Lemon zest (optional)


Combine first 11 ingredients in a medium saucepan. Stir well; bring to a boil over medium heat. Reduce heat; simmer 30 minutes. Strain brandy mixture through a sieve into a bowl, and discard solids. Return brandy mixture to pan. Add figs; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until figs are soft. Remove figs from pan, reserving brandy mixture. Let figs cool slightly; cut each fig in half.

Arrange 5 fig halves on each of 6 dessert dishes; drizzle 1 1/2 tablespoons brandy syrup over figs. Top each serving with 2 tablespoons ice cream. Garnish with lemon zest, if desired.

Note: This can be made a day ahead; cover and chill, and bring back to room temperature and serve.

Created date

June 1997

Nutritional Information

Calories 280
Caloriesfromfat 5 %
Fat 1.6 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.3 g
Protein 2.6 g
Carbohydrate 70.9 g
Fiber 6.5 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 54 mg
Calcium 104 mg