The last of the figs were poached in red wine and red currant jelly. This took less than an hour and made a great light dessert for the evening. I was headed to my sweet neighbor's home. She knew that Terry was camping and invited me for dinner... Thank you, Nancy, we are fortunate to have such wonderful neighbors!
The original recipe is from Ripe: A Cook in the Orchard by Nigel Slater. I enjoy reading cookbooks and Slater's prose is enjoyable. As I read about figs, I felt as though he was sitting across the table from me as I learned about the fig and the fig tree in his garden. Ripe serves as a great resource in my kitchen library.
Figs Poached in Red Wine and Fruit Jelly
adapted from Ripe: A Cook in the Orchard by Nigel Slater
12 figs, small and plump
1 cup red wine
1 Tbsp vanilla paste (or vanilla extract or vanilla bean)
2 Tbsp honey
2 Tbsp (heaping) red currant jelly
Rinse the figs and slice in half. Place the figs in a stainless steel saucepan. Pour the wine plus 1/2 cup water over the figs. Drizzle the vanilla paste, honey and red currant jelly over the figs. Simmer gently until the figs are tender.
Lift the figs in to a serving dish. Bring the juices to a boil and reduce to about one half. You want the juices to thicken into a dark red and glossy syrup. This will thicken additionally as it cools to the consistency of honey.
Strain the syrup. Pour the syrup over the figs and set aside to cool. The figs are best served at room temperature.