Valley Fig Growers

California Dried Figs and Apricots in Vanilla Wine Syrup

Makes 4 to 6 servings


1 bottle ( 750 ml) Gewurztraminer or Johannisberg Riesling 

2/3 cup sugar 

1 vanilla bean, split lengthwise 

8 ounces (12-14 figs) Blue Ribbon Orchard Choice or Sun-Maid California Golden Figs, stems removed 

4 ounces (about 1 cup packed) dried apricots, about 12 halves 

2 cinnamon sticks, each broken in half 

1/2 cup crème fraiche, fromage blanc or plain yogurt, optional 

1 tablespoon toasted slivered natural almonds, optional  


  1. Combine the wine and sugar in a large saucepan. Heat to a boil over medium heat, stirring, until the sugar is dissolved. Scrap the seeds from the vanilla bean; add the seeds and the bean to the syrup. Add the figs, apricots, and cinnamon stick. Cook, covered, over medium low heat, 20 minutes; add the apricots and cook until the fruits are plumped and tender, about 25 minutes more.
  2. Using a slotted spoon transfer the fruit, cinnamon sticks, and vanilla bean to a heat resistant bowl. Boil the wine syrup, uncovered, until it is reduced to about 2 cups. Pour over the figs, stir to blend.
  3. Refrigerate until well chilled, about 4 hours. Eat plain with a spoonful of crème fraîche, yogurt or fromage blanc on top. Garnish with a few toasted slivered almonds.


Recipe source: Fig Heaven© 2004 by Marie Simmons

Photo David Campbell

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Nutrition Information

amount per serving

  • Calories 251
  • % Calories from Fat 0%
  • Fat 0
  • Cholesterol 0
  • Protein 2
  • Carbohydrates 63
  • Fiber 6
  • Iron 2
  • Sodium 8
  • Calcium 83
  • Potassium 537