Experiencing the joy of figs in Spain has to be one of the culinary highlights of the country. Whether it is simply picking one from a tree, using them to make jam or creating a classic dish such as figs in red wine, i urge all those for whom this fruit is a mystery to try figs. High in both calcium and fibre, figs have been used in cooking since before Roman times. They are good for you and your digestion. So is red wine! So here’s a recipe for a gorgeous dessert using both.
Fig with red wine and spices – serving 4-6 people
Ingredients:- A dozen large peeled figs (or two dozen smaller ones), 6 cloves, 1 cinnamon stick, 3 tablespoons of red wine, 2 large pieces of thinly pared orange rind, 1 sprig of fresh mint, 3 tablespoons of caster sugar.
What to do:- Pour 135 mils (or 4 and a half ounces) of water and the wine into a saucepan. Add the orange rind, sugar, cinnamon, cloves and mint. Simmer for 10 minutes. Add the figs and cook over a low heat for 6 minutes. Lift out the figs with a spoon and put them into a serving bowl. Simmer the cooking liquid for 15 more minutes and then strain into a dish. Leave to cool. Cut the orange rind into very thin strips and add to the compote. Pour the sauce over the figs and chill in the fridge.
Serve as a delightful compote/dessert and marvel at how figs were just destined to be cooked in red wine.
