This is a simple desert to make ahead. Keep it on hand for a quick fix of something sweet after dinner. It can also be served as an accompaniment to a Sunday brunch or lazy weekday breakfast.–Marie Simmons
Dried Figs and Apricots in Vanilla Wine Syrup Recipe
- Quick Glance
- 20 M
- 5 H, 15 M
- Serves 4 to 6
- 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)
- Two 3-inch cinnamon sticks, broken in half
- 4 ounces apricots (about 12 halves)
- 1/2 cup crème fraîche, fromage blanc, or yogurt, optional
- 1 tablespoon toasted sliced natural (unskinned) almonds, optional
- 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.
- 2. 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.
- 3. 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.
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