Dried Figs and Apricots in Vanilla Wine Syrup

1. 1

   Combine the wine and sugar in a large saucepan.

2. 2

   Heat to a boil over medium heat, stirring, until the sugar has dissolved.

3. 3

   Scrape the seeds from the vanilla bean; add the seeds and the bean to the syrup.

4. 4

   Add the figs and cinnamon sticks.

5. 5

   Cook, covered, over mediumlow heat for 20 minutes: add the apricots and cook until the fruits are plumped and tender, about 25 minutes more.

6. 6

   Using a slotted spoon, transfer the fruit, cinnamon sticks, and vanilla bean to a heat resistant bowl.

7. 7

   Boil the wine syrup, uncovered, until it is reduced to about 2 cups.

8. 8

   Pour the syrup over the figs and stir to blend.

9. 9

   Refrigerate until well chilled, about 4 hours.

10. 10

    Eat plain or with a spoonful of creme fraiche, yogurt, or fromage blanc on top.

11. 11

    Garnish with almonds if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.