Figs Poached In Red Wine Recipes

Steps:

• Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
• Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.

Steps:

• In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
• With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.

Steps:

• In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.

Steps:

• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

Steps:

• Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.

Steps:

• Combine wine, water, sugar, cinnamon, peppercorns, honey, and vanilla bean in a large saucepan. Squeeze in lemon juice, using a strainer to catch seeds, and toss in one of the halves. Bring to a boil, lower heat, and simmer for 10 minutes.
• Meanwhile, peel pears carefully, leaving stems intact. Place in hot poaching liquid and cover with a lid slightly smaller than the pot to keep pears submerged.
• Turn heat down to a bare simmer and poach pears for 20 to 30 minutes, or until tender (if the pears are not ripe, it could take up to an hour). Turn pears halfway through cooking time. Let cool slightly, then transfer pears to a bowl. Simmer poaching liquid until reduced by half
• Cut figs in half and add to liquid cut side down. Keep heat at a simmer, and cook for 2 to 3 minutes. (If using dried figs, poach until tender, 15 to 20 minutes.)
• Carefully transfer figs cut side down to the bowl with the pears, and pour poaching liquid over all. Let cool and chill at least 4 hours, or overnight.
• With a slotted spoon, remove fruit from liquid and place 1 pear and 2 fig halves on each plate. Reduce poaching liquid over medium heat until thick enough to coat a spoon. Serve hot or cold with the fruit. Accompany with a few cookies, whipped cream, or a sweet dessert cheese.

Steps:

• In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.
• Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.
• Serve fig mixture spooned over ice cream.

Steps:

• Preheat oven to 325 degrees. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey, and orange juice over figs. Submerge remaining ingredients in the liquid around figs. Cover dish with foil, and bake 1 hour.
• Remove foil; continue to bake 45 minutes more, basting 2 or 3 times with accumulated juices. Let cool completely, turning figs occasionally to keep moist.
• Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for fig vinaigrette. Discard solids. Figs can be refrigerated in an airtight container up to 3 days.