This recipe goes with Buttermilk Panna Cotta With Zinfandel-Poached Figs
Southern Living DECEMBER 2009
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.
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