Figs Baked in Lambrusco
Lambrusco is an Italian wine. It got a bad name in the 1970s as an overly sweet fizzy beverage and fell out of favor. Welcome it back with this simple summer dessert.
- 1 long strip of orange zest
- 1 1/2 semi-sweet red Lambrusco wine
- 1 cup sugar
- 2 cinnamon sticks
- 3 whole star anise
- 12 ripe figs
- vanilla ice cream, as needed
Preparation time 120mins
Cooking time 150mins
Preheat the oven to 350 degrees F.
Combine the orange zest, wine, sugar, cinnamon sticks, and star anise in a small sauce pan. Bring the mixture to a boil and then turn the heat off and cover the pan. Let the ingredients steep for a couple of hours, or up to overnight.
Trim the figs and cut them in half lengthwise. Lay them, cut side down, in the bottom of a 2-inch deep baking dish just large enough to hold them in a single layer. Strain the Lambrusco mixture over the figs. Don’t worry if it does not cover them completely. Discard the solids.
Place the pan into the heated oven and bake until bubbly, about 20 minutes. Using a spoon carefully flip each fig over, basting it with the liquid; bake an additional 4 or 5 minutes.
Transfer the figs to four low-sided serving bowls. Strain the seeds from the remaining liquid and then return it to the pan and simmer until it is reduced to a syrupy consistency. About 10 minutes.
Place a scoop of ice cream to each bowl and add the thickened sauce while it is still hot. The ice cream will melt making for a luscious summer dessert.
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