Figs poached in wine

Figs poached in wine

By
From
The Islands of Greece
Serves
6
Photographer
Steven Joyce

Olive, pomegranate and fig trees dot the Greek islands. In season the figs are lusciously sweet. Away from the islands it can be hard to find perfectly ripe figs, so I like to poach them in spiced wine. The first time I tried this, the figs were poached in vinsanto, a glorious amber-coloured sweet wine made in Santorini from sun-dried grapes, but back home it is both expensive and hard to find, so I use a mixture of dessert wine and red wine to replicate the flavour.

Ingredients

Quantity Ingredient
400ml sweet or dessert wine
200ml red wine
125g caster sugar
1 cinnamon stick
6 cloves
12 fresh figs, halved
greek yoghurt, to serve

Method

  1. Place both wines, the sugar, cinnamon and cloves in a pan and bring to the boil, stirring to ensure the sugar dissolves. Boil hard for 2 minutes; be careful not to allow the liquid to boil over.
  2. Prick each fig a few times with a pin to ensure the syrup penetrates them as they cook. Reduce the heat to its lowest and place the figs into the wine mixture. Cover and simmer for 3 minutes, adding 1–2 minutes more if you prefer your figs soft or if they are very under-ripe. (Taste a fig after 3 minutes and decide if you’d like to cook it for longer.) Remove the figs from the pan and set aside.
  3. Increase the heat under the syrup and, with the lid off, bring back to a rolling boil. Cook until reduced by half. Serve with the figs either warm or cold, with the syrup and a dollop of Greek yoghurt on the side.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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