Prep Time
25 Mins
Total Time
1 Hour 25 Mins
Yield
Makes about 1 1/2 cups

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.

 

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

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