- 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.