Dried Figs and Apricots in Vanilla Wine Syrup

Dried Figs and Apricots in Vanilla Wine Syrup Recipe

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.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Back to Dried Figs and Apricots in Vanilla Wine Syrup on Leite's Culinaria