[Sca-cooks] Spiced Figs in Red Wine

[Philippa Alderton]

--- Seton1355 at aol.com wrote:

> Got this from a Cooking Light newsletter that I get.
> With the exception of
> the yougurt, it seems pretty medieval to me.

Look again, cuz- vanilla's not very Medieval, either
;-)

 (If
> only I could remember which
> of my period cookbooks has this recipe!)
> Happy Valentine's day & enjoy everyone!
> Phillipa
>
> Spiced Figs in Red Wine
>
> FOR 2 SERVINGS:
> 1/3 cup sugar
> 1 cup dry red wine
> 2 tablespoons fresh lemon juice
> 1 tablespoon honey
> 1/2 teaspoon vanilla
> 3 dried figs, halved
> 3 black peppercorns
> 1 (4-inch) rosemary sprig
> 1 (3-inch) thyme sprig
> 1/2 cup vanilla fat-free frozen yogurt
> Rosemary sprig (optional)
>
> Tips: Poach figs and make syrup up to two days
> ahead; cover and chill. If you
> want just a hint of flavor, take the rosemary sprig
> out of the wine mixture
> after 10 minutes. The longer it stays in the liquid,
> the stronger the
> rosemary flavor. Serve the remaining wine sauce over
> pound cake.
> 1. Combine first 9 ingredients in a small heavy
> sauce-pan. Bring to a boil;
> cook 25 minutes or until reduced to 1/2 cup. Discard
> peppercorns, rosemary
> sprigs, and thyme sprigs.
> 2. Spoon 1/4 cup sauce onto a dessert plate, and
> reserve remaining sauce for
> another use. Arrange figs and yogurt on top of
> sauce. Garnish with a fresh
> rosemary sprig, if desired. Yield: 2 servings.


=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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