A Sicilian recipe from “Two Kitchens” by Rachel Roddy. It’s good to serve after a big meal, before cheese or over a simple rice pudding. You could also serve for breakfast with some thick yoghurt.
Ingredients
- 300 ml red wine
- 200 g runny honey
- 100 g sugar
- a few sprigs thyme
- 500 g dried figs
Servings:
Instructions
- Put 330 ml water in a pan with the wine, honey, sugar and thyme . Bring to the boil over a medium low heat. Reduce to a simmer, add the figs and cook until they are very tender.
- Using a slotted spoon, lift the figs into a bowl. Increase the heat and boil until the liquid has reduced to a third. Pour the liquid over the figs and leave to cool.
- Serve at room temperature, alone, or with cheese or rice pudding.
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