Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

ISBN 0-02-009078-1; 1994

I can eat fresh figs every day when they are in season from July
through the early fall months, but even then I can't seem to get
enough. This is the best way to cook fresh figs- they're only lightly
cooked so you don't lose the fresh taste. They need only a few
minutes to become infused with the flavor of the wine.

1 cup sugar 3 cups dry Italian red wine (such as Chianti or Spanna) 18
fresh ripe figs

1. Combine the sugar and wine in a large heavy-bottomed non-aluminum
casserole or saucepan that is large enough to hold the figs in one
layer. Place over medium-high heat and cook, stirring, until the
sugar is dissolved. Holding the figs by their stems, place the figs
into the wine-and-sugar mixture. Reduce the heat to medium, cover the
casserole, and cook for 7 to 10 minutes, until the figs are tender
and a deep brown color.

2. Using a slotted spoon, carefully transfer the figs to a large
serving platter. Raise the heat under the casserole to medium-high
and cook for 5 to 7 minutes longer, until the liquid becomes thick
and syrupy. Pour the wine syrup over the figs and allow to cool to
room temperature before serving.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source:
Cooking Vegetables the Italian Way; Judith Barrett

From: Sallie Krebs Date: 10-07-95 (20:04) (159)
Fido: Cooking

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