Poaching figs in red wine, sherry vinegar, honey and cinnamon instantly makes your home smell luscious. Serve these warm or cold, alongside a green salad, on a cheese plate or diced and spooned over ice cream or pound cake.
24 mixed dried figs (about 2 1/2 cups), such as Black Mission and white Turkish figs
2 tablespoons sherry vinegar
2 tablespoons honey
4 cinnamon sticks
Zest of 1 orange, removed in wide strips using a vegetable peeler
In a medium pot, combine wine, figs, vinegar, honey, cinnamon and orange zest. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until figs are very tender and fragrant, about 30 minutes. Serve immediately, or cool and store in the poaching liquid (solids discarded) until ready to use. (Simmer poaching liquid until thickened to drizzle over figs or desserts, or to stir into hot tea.)
Per Serving: Serving size: 2 figs, 100 calories (0 from fat), 18g carbohydrates, 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.