Zinfandel-Poached Figs

Southern Living
The remaining Zinfandel wine from these poached figs is the perfect companion for the succulent Fennel-Crusted Rib Roast and Warm Greens With Cornbread Croutons.


Makes about 1 1/2 cups


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1 cup halved dried Mission figlets
1 cup red Zinfandel wine*
1/2 cup chopped dried apricots
1/3 cup honey
1/2 vanilla bean, split**
1/8 teaspoon ground cinnamon
Pinch of salt and pepper


Prep: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Combine figlets, wine, apricots, and remaining 4 ingredients in a small saucepan.

2. Bring fig mixture to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 10 to 12 minutes or until mixture is slightly thickened.

3. Scrape seeds from vanilla bean into fig mixture; discard vanilla bean. Cool 1 hour.

4. Serve immediately, or cover and chill until ready to serve.

*1 cup cranberry-grape juice cocktail and 2 tsp. apple cider vinegar may be substituted.

**1/2 tsp. vanilla extract may be substituted. (Stir extract into figs after removing saucepan from heat.)

Note: Store in an airtight container in refrigerator up to 2 weeks. If chilled, let stand at room temperature 30 minutes before serving.

Created date

November 2009