Orange and Figs In Spiced Red Wine with Cardamom

2 cups red wine
1 cup sugar

Tied in cheesecloth:
1 piece cinnamon stick, 1″ long
4 star anise
4 cardamom pods
2 whole cloves
6 large navel oranges, peeled, pith removed and halved lengthwise
12 dried figs, halved
1/3 cup walnuts, hazelnuts or pistachios, chopped

Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup. Remove fruit to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.

Yields 6 servings.


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