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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