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Figs with Honey and Champagne

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Source: Food & Wine

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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  6 Servings

RECIPE INGREDIENTS

1 pound dried Calimyrna figs

1 cup warm water

1 1/2 cups of champagne

1 tablespoon honey

2 teaspoons sugar

3 long strips lemon zest

3 bay leaves

1/2 teaspoon fennel seeds, lightly toasted

DIRECTIONS

In a medium saucepan, combine the figs and water and let stand for 1 hour. Add the wine, honey, sugar, lemon zest and bay leaves and bring to a boil. Reduce the heat to low and simmer the figs until softened, about 20 minutes.

With a slotted spoon, transfer the figs to a bowl. Boil the cooking liquid until syrupy, 6 to 8 minutes. Remove the strips of lemon zest and the bay leaves and pour the syrup over the figs. Sprinkle with the fennel seeds and serve warm.

Wine Recommendation :

Italians match the sweetness of their desserts with light, and slightly sweet, Muscat-based wines to add a grace note to the finale of the meal. Try a Moscato d'Asti, such as the 1997 Vietti Cascinetta or the 1996 Bera.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 6 Servings

Calories:

252

Sodium:

12mg

Fiber:

10g

Carbohydrates, Total:

55g

Protein:

% Cal. from Fat:

Fat. Total:

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