Poached Figs in Wine

Cooking Light
Serve this simple dessert in wine stems or sherbet glasses. Prepare the fig mixture up to 2 days ahead; cover and chill. Whip the cream at the last minute so it will remain fluffy. Sprinkle with grated lemon rind for extra zip.
8 servings (serving size: 1/2 cup fig mixture, 2 tablespoons whipped cream, and 1 tablespoon almonds)


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3 cups dried figs, halved (about 1 pound)
2 cups port or other sweet red wine
1/2 cup dry red wine
1/2 cup packed brown sugar
1 teaspoon grated orange rind
6 whole cloves
1 whole star anise
1 (3-inch) cinnamon stick
1/2 cup whipping cream
1/2 cup slivered almonds, toasted


Combine first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer over low heat 40 minutes. Cover and chill. Discard cloves, star anise, and cinnamon stick.

Place whipping cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Top fig mixture with whipped cream and toasted almonds.

Created date

November 2003

Nutritional Information

Calories 337
Caloriesfromfat 26 %
Fat 9.6 g
Satfat 3.8 g
Monofat 3.9 g
Polyfat 1.4 g
Protein 3.6 g
Carbohydrate 55.9 g
Fiber 7.7 g
Cholesterol 20 mg
Iron 1.9 mg
Sodium 20 mg
Calcium 123 mg