Sunday, August 16, 2015

Figs Poached in Red Wine and Fruit Jelly


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.

PRINTABLE RECIPE


Delicious!

4 comments:

  1. What a pretty dish with the sprig of mint on it. Red wine and figs are a perfect match together. I've read comments from other readers on how wonderful Nigel Slater's prose and how enjoyable his books are.
    Sam

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  2. I love your poached figs. I have a few left over from a tenderloin dish I recently made. This looks like a great way to use them.

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  3. Hi Kate,
    What a delicious treat, we will love it! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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