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1
In a medium saucepan combine the Port, water, and sugar.
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2
Combine the zest, cinnamon, peppercorns, cloves, and ginger in a small piece of cheesecloth and tie to secure.
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3
Add the cheesecloth bundle to port mixture and bring to a boil over high heat.
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4
Cook until reduced slightly, about 8 minutes.
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5
Add figs and return to a boil.
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6
Reduce heat to a simmer and cook for 20 minutes, or until figs are tender and liquid has reduced to a syrupy consistency.
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7
Remove from the heat, remove the cheesecloth bundle, and allow figs to cool in syrup.
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8
Serve at room temperature.
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9
Will keep, in a nonreactive container, covered and refrigerated, for up to 2 months.
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10
This is a perfect accompaniment for many types of cheeses, but pairs exceptionally well with soft triple creme, goat, sheep, and blue cheeses.
