This condiment goes well with Stilton cheese or smoked meats. It also makes a great dessert when topped with yogurt or crème fraîche.
Active time: 10 min Start to finish: 1 3/4 hr
Recipe information
Yield
Makes 4 servings
Ingredients
2 (3- by 1/2-inch strips) fresh lemon zest
1 (1 1/2-inch) cinnamon stick
6 black peppercorns
1 1/2 cups dry red wine
1/2 cup water
1/4 cup sugar
1 cup dried figs (1/2 lb; preferably Calimyrna), trimmed and each fig cut lengthwise into 3 slices
3 tablespoons fresh lemon juice
Special Equipment
kitchen string; a 4-inch square of cheesecloth
Preparation
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.
