I originally poached some pears in this red wine spice mix, and there was so much liquid leftover I decided to put in a packet of dried Greek white figs and poach them too. The syrup had taken on additional flavours from the pears, so it became even more delicious.
I have been known to eat these figs straight from the jar, but they are fabulous on a cheese platter. They are also divine sliced into small pieces and served at the end of a meal with a little Greek yogurt.
1 cup red wine
1/2 cup port
1/2 cup water
3/4 cup sugar
3 bay leaves
1 stick of cinnamon
1/2 vanilla bean
2 tsp black peppercorns
1-2 tblspn balsamic vinegar
1 star anise
1. Simmer the poaching liquid for about 15mins for flavours to infuse (…or poach some pears!).
2. Add the dried figs and cook about 10-15mins. Remove figs and put into a jar.
3. Boil the liquid until it reduces to a syrup.
4. Strain and pour the hot syrup over the figs and put on the lid of the jar.
5. Leave to steep for a few hours before serving.
6. Once cold the figs will keep in the fridge for months. The flavours will continue to intensify.