Zinfandel-Poached Figs – a delicious recipe with figlets, red Zinfandel wine, apricots, honey, vanilla bean, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine figlets, wine, apricots, and remaining 4 ingredients in a small saucepan.
2
Bring fig mixture to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 10 to 12 minutes or until mixture is slightly thickened.
3
Scrape seeds from vanilla bean into fig mixture; discard vanilla bean. Cool 1 hour.
4
Serve immediately, or cover and chill until ready to serve.
5
*1 cup cranberry-grape juice cocktail and 2 tsp. apple cider vinegar may be substituted.
6
**1/2 tsp. vanilla extract may be substituted. (Stir extract into figs after removing saucepan from heat.)
7
Note: Store in an airtight container in refrigerator up to 2 weeks. If chilled, let stand at room temperature 30 minutes before serving.
97
kcal
Calories
18
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup halved dried Mission figlets, 1 cup red Zinfandel wine*, 1/2 cup chopped dried apricots, 1/3 cup honey, and more.
Yes, Zinfandel-Poached Figs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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