A seasonal recipe for late summer from Nigel Slater’s ” Tender: Volume 11″
Ingredients
- 12 small, plump fresh figs
- 250 ml red wine or port
- a vanilla pod
- 2 tbsps runny honey
- 2 heaped tablespoons redcurrant jelly
Servings:
Instructions
- Put the figs into a stainless steel pan. Pour the red wine or port over the fruit together with 125 ml water. Tuck the vanilla pod underneath and drizzle over the honey and redcurrant jelly.
- Simmer gently for 30 minutes or so, until the fruit is tender.
- Lift the figs into a serving dish then bring the juices to the boil. Boil until about half has evaporated and they have thickened into a dark red glossy syrup.
- Strain the syrup over the figs and set aside to cool. Serve at room temperature.
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