I’m always looking for quick and easy holiday appetizers. This one is an oldie but a goodie that I like to pull out from time to time. Not only does it taste amazing and keep in the refrigerator for a few days but it makes your kitchen smell like Christmas!
You can really use any good red wine (remember to always cook with a wine you would drink and not the cheap stuff–I promise you’ll thank me for it!). I’ve made this with Pinot Noir, Cabernet Sauvignon, Red Blends–like our Drop Dead Red and my favorite Port.
1 10 oz container of dried Black Mission Figs
1 bottle of Red Wine–not too spicy
2 T honey
2 cinnamon sticks
1 tsp Allspice
1 tsp Black Peppercorns
1 tsp Whole Cloves
Cut your Figs in half lengthwise and place them in a skillet.
Add Wine, honey and cinnamon sticks
Place your loose spices in a bit of cheese cloth so that you don’t have to fish them out later and tie up the end to make a small spice bundle.
Heat your fig and spice mixture on medium low until you get a nice simmer. Depending on your stove top you want to keep the heat between low and medium low. Simmer until the liquid is reduced by at least half to form a nice syrup.
Remove from heat and let cool. Discard the cinnamon sticks and the spice bundle. The figs are yummy by themselves or on a nice cheese plate. I also like to do a rough chop to them and serve them on top of fresh goat cheese on a crostini. You can even use them to top some delicious ice cream.
Refrigerated the figs will be good for about one week.