Dried Figs And Apricots In Vanilla Wine Syrup

By á-174942

Ingredients

• OPTIONAL:
• 1 bottle Gewurztraminer or Johannisberg Riesling wine
• 2/3 cup sugar
• 1 vanilla bean split lengthwise
• 8 ounces dried Calimyrna figs - (12 to 14 figs)
• 2 cinnamon sticks - (abt 3" ea) broken in half
• 4 ounces apricots - (abt 12 halves)
• 1/2 cup crème fraîche, fromage blanc, or yogurt
• 1 tablespoon toasted sliced natural (unskinned) almonds

Details

Servings 4

Preparation

Step 1

Combine the wine and sugar in a large saucepan. Heat to a boil over medium heat, stirring, until the sugar has dissolved. Scrape the seeds from the vanilla bean; add the seeds and the bean to the syrup. Add the figs and cinnamon sticks. Cook, covered, over medium-low heat for 20 minutes; add the apricots and cook until the fruits are plumped and tender, about 25 minutes more.

Using a slotted spoon, transfer the fruit, cinnamon sticks, and vanilla bean to a heat-resistant bowl. Boil the wine syrup, uncovered, until it is reduced to about 2 cups. Pour the syrup over the figs and stir to blend.

Refrigerate until well chilled, about 4 hours. Eat plain or with a spoonful of crème fraîche, yogurt, or fromage blanc on top. Garnish with almonds if desired.

This recipe yields 4 to 6 servings.