California Dried Figs and Apricots in Vanilla Wine Syrup
Fruit for dessert? California Figs and apricots steeped in vanilla wine syrup are perfect on their own or spooned over vanilla ice cream.
Servings 6 servings
- 750 ml Gewurztraminer or Johannisberg Riesling
- 2/3 cup sugar
- 1 vanilla bean split lengthwise
- 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs stems removed
- 4 ounces dried apricots about 12 halves
- 2 cinnamon sticks
- 1/2 cup crème fraiche fromage blanc or plain yogurt, optional
- 1 tbsp slivered almonds toasted, optional
- 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.
- 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.
- 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