Dried Figs in Red Wine

1. 1

   Put oven rack in middle position and preheat oven to 350F.

2. 2

   Put figs in a 3-quart shallow glass or ceramic baking dish.

3. 3

   Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid).

4. 4

   Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.

5. 5

   Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.

6. 6

   Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.

7. 7

   Figs can be made 1 week ahead and chilled, covered.

8. 8

   Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.