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Oranges And Figs In Spiced Red Wine

Cuisine: Japanese
Courses: Dessert, Starters and appetizers
Serves: 6 people

Recipe Ingredients

2 cups 474mlRed wine
1 cup 198g / 7ozSugar
  Tied in cheesecloth:
1   Cinnamon stick -(1" long) - tied together with
4   Star anise - tied together with
4   Cardamom pods - tied together with
2   Whole cloves
6   Navel oranges - peeled, pith removed (large)
  And halved lengthwise
12   Dried figs - halved
1/3 cup 48g / 1.7ozWalnuts or pistachios - chopped

Recipe Instructions

Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.

Remove fruit to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish

This recipe yields 6 servings.

COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6768 broadcast 12-15-1997)


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