Figs Cooked In Merlot

By Fred Plotkin

Total Time
15 minutes
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Ingredients

Yield:4 servings
  • 12fresh figs (green or black), peeled
  • 1⅓cups Friulian merlot
  • 1tablespoon sugar
  • 2tablespoons fresh raspberries, if desired, washe
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

194 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 29 grams sugars; 1 gram protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place figs in saucepan wide enough so each has room to cook without touching. Add wine, sugar and raspberries if using. Cook, covered, over medium heat for 5 minutes.

  2. Step 2

    Using a slotted spoon, remove figs and place three on each of 4 dessert plates. Cut them in half vertically, and let cool.

  3. Step 3

    Continue heating sauce until it boils and begins to thicken. When it forms a light syrup, pour over figs and serve.

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