Spiced Figs in Red Wine

2 Ratings
  • 5 1
  • 4 1
  • 3 0
  • 2 0
  • 1 0

Tips: Poach figs and make syrup up to two days ahead; cover and chill. If you want just a hint of flavor, take the rosemary sprig out of the wine mixture after 10 minutes. The longer it stays in the liquid, the stronger the rosemary flavor. Serve the remaining wine sauce over pound cake.

By Cynthia LaGrone
Recipe by Cooking Light November 1996

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
2 servings
Nutrition Info
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Ingredients

Directions

  • Combine first 9 ingredients in a small heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprigs, and thyme sprigs.

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  • Spoon 1/4 cup sauce onto a dessert plate, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce. Garnish with a fresh rosemary sprig, if desired.

Nutrition Facts

Per Serving:
201 calories; calories from fat 1%; fat 0.3g; mono fat 0.1g; poly fat 0.2g; protein 2.5g; carbohydrates 50.6g; fiber 4.8g; iron 0.9mg; sodium 34mg; calcium 34mg.
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