Info
- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
Can be made ahead of time.
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Dried Figs and Apricots in Vanilla Wine Syrup
Cookbook
This is a simple dessert to make ahead. Keep it on hand for a quick fix of something sweet after dinner.
Yield : Makes 4 to 6 servings
Ingredients
- 1 bottle (750 ml) Gewtürztraminer or Johannisberg Riesling wine
- 2/3 cup sugar
- 1 vanilla bean, split lengthwise
- 8 ounces dried Calimyrna figs (12 to 14 figs)
- Two 3-inch cinnamon sticks, broken in half
- 4 ounces (about 1 cup packed) dried apricots (about 12 halves)
- ½ cup crème fraîche, fromage blanc, or yogurt, optional
- 1 tablespoon toasted sliced natural (unskinned) almonds, optional
Directions
1. Combine the wine and sugar in a large saucepan. Heat to a boil over medium heat, stirring, until the sugar has dissolved. Scrape the seeds from the vanilla bean; add the seeds and the bean to the syrup. Add the figs and cinnamon sticks. Cook, covered, over mediumlow heat for 20 minutes: add the apricots and cook until the fruits are plumped and tender, about 25 minutes more.
2. Using a slotted spoon, transfer the fruit, cinnamon sticks, and vanilla bean to a heat resistant bowl. Boil the wine syrup, uncovered, until it is reduced to about 2 cups. Pour the syrup over the figs and stir to blend.
3. Refrigerate until well chilled, about 4 hours. Eat plain or with a spoonful of créme fraîche, yogurt, or fromage blanc on top. Garnish with almonds if desired.
© 2004 Marie Simmons
Nutritional Information
Nutrients per serving
This recipe serves 6. Nutritional information does not include optional crème fraîche, fromage blanc, or yogurt.
333 kcal
7 % daily value
1 % daily value
1 % daily value
478 mg
34 mg
2 g
50 g
5 g
63 g
0 mg
6 mg
0 g
1 g
7 % daily value
