Autumn Figs with Honeyed Wine
Prep time: 10 min
Cook time: 40 min, divided
Total time: 50 min
Yield: Serves 10 to 12 as part of a large menu. A lush, yet light dessert that's much better if made a day ahead.
Part of Lynne's Americana Thanksgiving
Categories:
Ingredients
- 3 cups dry white wine
- ⅔ cup honey, or to taste
- 20 whole dried white or black figs
- Water as needed
- 1 teaspoon cinnamon
- ¼ tsp. freshly ground black pepper
- Pinch salt
- 1 tablepoon vanilla extract
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Instructions
- 1. Combine the wine, honey and figs in a 5-6 quart non-reactive saucepan. Add enough water to barely cover the figs.
- 2. Stir in the cinnamon, pepper, salt and vanilla. Bring to a simmer. Cook partially covered for about 30 minutes or until figs are tender, but not falling apart. If making ahead, cool and refrigerate the fruit in its syrup.
- 3. Serve by setting room-temperature figs, stem-side up, on dessert dishes. Boil down cooking liquid until syrupy (about 8 to 10 minutes). Spoon over the fruit.
- Mascarpone is a dense, creamy fresh cheese from Italy. If it isn't available, whip some heavy cream and flavor it with vanilla. Youíll need about one cup of either. Use organic ingredients if possible. Place a generous daub of mascarpone or whipped cream next to each serving.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
