Beautiful maroon-hued figs and a spiced red wine syrup are an intriguing pair. Vanilla ice cream, semi-firm sheep's milk cheese, or mascarpone would ideal partners at the end of a late summer meal.
- 3 cup red wine
- 1 cup granulated sugar
- 3 whole star anise
- 8 whole black peppercorns
- 5 whole juniper berries
- 12 very ripe purple figs
Add the wine sugar and spices to a medium saucepan set over medium high heat. Once it begins to bubble lower the heat to a simmer and reduce the mixture by half to a syrupy consistency.
In the meantime slit an x into the tops of the smaller figs. You may cut the bigger ones in halves or quarters. You goal is so that they are all about the same bite-sized chunks.
Once the liquid has reduced to your liking remove from heat and add the prepared figs. Let them cool to room temperature in the liquid before before serving. You may also cool them completely and store covered and refrigerated up to 3 days in the refrigerator. In which case let them come to room temperature before serving.