Prep 5 mins
Cook 25 mins
Pair with goat cheese, or add a spoonful to some vanilla bean ice cream!
- 1 lb dried fig
- 1 1⁄2 cups white wine
- 1 cup granulated sugar
- 2 cinnamon sticks, broken
- 4 cardamom pods, crushed
- 2 whole cloves
- Trim tips off figs and quarter; set aside.
- In a saucepan bring wine and sugar to a boil. Tie cinnamon, cardamom, and cloves into a cheesecloth bundle; add to syrup along with figs.
- Reduce heat to a simmer and cook until figs are very tender and liquid is thick and syrupy. Remove from heat and cool to room temperature Store in a mason jar in the fridge (up to 2 weeks).