Serves: 8
Total Calories: 15
1 In a medium saucepan, combine the vin santo, honey, and lemon zest. Bring to a simmer over low heat and cook 1 minute.
2 Add the figs and cold water to cover. Bring the liquid to a simmer over low heat and cover the pot. Cook until the figs are tender, about 10 minutes.
3 With a slotted spoon, transfer the figs from the pot to a bowl. Cook the liquid, uncovered, until reduced and slightly thickened, about 5 minutes. Pour the syrup over the figs and let cool. Refrigerate at least 1 hour and up to 3 days. Serve slightly chilled.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Figs in Wine Syrup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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