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    You are in: Home / Recipes / Figs in Wine Syrup Recipe
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    Figs in Wine Syrup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Zeldaz's Note:

    Adapted from a recipe on SippitySup.com. I have used both a late harvest zinfandel and a merlot for this. Inexpensive wines are fine, as they are reduced and sweetened. This will keep three days in the fridge. The figs can be frozen in the syrup, but will soften more because the ice crystals will break the cell walls. I suspect this recipe would be good for canning, although I have not tried it. Figs in regular sugar syrups need to be acidified and processed in a boiling water bath for 45 (pints) to 50 (quarts) minutes, which would poach the fruit. They are a gorgeous red color and are good with ice cream, cheeses (brie would be good), yogurt, or mascarpone.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency.
    2. 2
      Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones.
    3. 3
      Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.

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    Nutritional Facts for Figs in Wine Syrup

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 455.7
     
    Calories from Fat 4
    83%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9.1 mg
    0%
    Total Carbohydrate 83.7 g
    27%
    Dietary Fiber 4.3 g
    17%
    Sugars 75.5 g
    302%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    lemons, zest of

    star anise

    whole black peppercorns

    juniper berries

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