Figs, red wine and fruit jelly
- November 2013
- 12 small and plump figs
- 250ml red wine or port
- 1 vanilla pod
- 2 tbsp runny honey
- 2 heaped tbsp redcurrant jelly
- Put the fruit into a stainless steel pan. Pour the red wine/port over the fruit along with 125ml water, then tuck the vanilla pod underneath and trickle over the honey and fruit jelly.
- Simmer gently for 15-20 minutes or so until the fruit is tender.
- Lift the figs into a serving dish, then bring the juices to the boil and keep an eye on them until about half has evaporated. You will have a dark red, glossy syrup that will thicken even further, almost to the consistency of liquid honey, as it cools.
- Strain the syrup over the figs and put aside to cool. I serve these at room temperature.
The size of the figs and their ripeness will determine exactly how long you need to cook them for. You want the skins to be starting to wrinkle and the insides to be fleshy and soft when you take them off the heat. The cooked figs will continue to soften as they cool in the liquid. If you have any leftovers, they will taste just as good eaten the next day.
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