Fresh Fig Recipe

This delightful fresh fig recipe combines their subtle flavor and texture with that of sweet Marsala wine. It makes a superb autumn or winter dinner party dessert when served with my homemade Drambuie ice cream.

Best of all, this fresh fig recipe is extremely quick and easy to make and can be prepared several days in advance..........

Gourmet food........the EASY way!

Figs in Marsala Wine

INGREDIENTS
SERVES 6

18 small ripe figs, washed
15 fl oz (425ml) sweet Marsala wine
1 vanilla pod
2 oz (50g) caster sugar
1 level teaspoon arrowroot

METHOD

Put the Marsala wine, sugar and vanilla pod into a saucepan over a low heat. Sir until the sugar dissolves and then bring up to simmering point.
Now prick the figs 2 or 3 times with the point of a sharp knife and then lower them one by one into the simmering liquid, stalk side upwards.
Cover the pan and poach very gently for about 20 minutes and they are absolutely tender.
Remove the figs and the vanilla pod from the pan and boil the liquid to allow it to thicken slightly.
Mix the arrowroot with 1 tablespoon of cold water until smooth. Then slowly add this a little at a time to the liquid whisking it in to avoid any lumps.
Bring the liquid back to a simmer still whisking. Remove it from the heat and pour the liquid over the figs.
Allow the figs to cool completely, marinating them occasionally with the liquid. Cover and refrigerate until required.

This fresh fig recipe makes a superb gourmet, dinner party dessert when served with homemade ice cream, chilled lightly whipped cream, or sweetened mascarpone cheese.

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