California Golden Raisin and Fig Delite
Quick, easy raisin stuffed figs for dessert or to accompany roast duck.
- 3/4 cup California golden raisins
- 6 figs
- 1/2 tablespoon butter
- 3/4 cup grape juice
- 2 tablespoons Banyuls wine
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Preheat oven to 350°F. Combine raisins with warm water to cover. Set aside to plump for several hours or overnight. Wash figs and drain raisins. Slice an opening lengthwise in body of each fig and stuff with raisins. Arrange figs tightly together in a buttered casserole dish, with opening up. Add grape juice and Banyuls wine. Sprinkle generously with brown sugar and lightly with cinnamon. Cook 30 minutes or until figs are caramelized. Serve warm with tuile cookies or a scoop of vanilla ice cream.
Chef Notes:This recipe can be used as a dessert or omit the sugar and cinnamon completely and serve as a wonderful accompaniment to duck.
Banyuls wine is similar to a good ruby port, but is much less aggressive on the palate.
Nutrition Facts Per Serving
Calories 230 (7% from fat); Total Fat 2g (sat 1g, mono 0g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 2g; Carbohydrate 52g; (Dietary Fiber 4g; Sugars 48g; ); Iron 2mg; Sodium 25mg; Calcium 50mg; Potassium 498mg
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