Andys Figs In Red Wine Recipes

WINE-POACHED FIGS

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.

ANDY'S FIGS IN RED WINE

Steps:

• Place figs in a glass or ceramic bowl and pour wine over to cover. Cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 1 week, until figs are soft and plump. Drain and toss with orange zest, if desired.

FIGS IN RED-WINE SYRUP

Steps:

• Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.

FIGS POACHED IN RED WINE

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.

ROASTED FIGS WITH RED WINE

Steps:

• Preheat the oven to 375 degrees F. In a nonreactive metal saucepan, combine the red wine, sugar, honey, peppercorns, star anise and fennel pollen (or fennel fronds). Bring to a rolling boil, lower to a simmer until the liquid is reduced by half, about 15 to 20 minutes.While the wine liquid is coming to a simmer, prepare the figs for roasting. With a small paring knife, trim and discard the tough stems and make a small incision down the middle of the fig. Stud each fig with a sliver of lemon verbena.Once the wine has come to a boil, reduce the heat to a low simmer, and let it reduce for about 15 to 20 minutes. Place the prepared figs in a tightly packed, single layer in a deep baking dish.
• After the liquid has reduced by half, remove from the heat and pour through a fine mesh strainer into a bowl. Discard Solids. Cover liquid with plastic wrap and let cool for 20 minutes. Return the liquid to the same saucepan, and put it back on the heat. Bring it to a simmer, and let it reduce for another 15 minutes.Glaze the figs with the reduced liquid and place the pan in the oven. Roast for 30 to 35 minutes.
• Remove the figs from the oven and serve warm with sweetened whipped cream, ice cream or mascarpone cheese.

DRIED FIGS IN RED WINE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Put figs in a 3-quart shallow glass or ceramic baking dish. Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid). Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.
• Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.
• Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.
• Figs can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.