Poached Figs in Raspberry and Red Wine Sauce

Fresh figs are one of my favorite fruits to cook with. They are sweet and sensuous, just cut one open and look at it! They are very versatile, lending themselves well to both sweet and savory dishes. In the Fall when figs are in season, I try to use them in as many ways as I can. Their season is short, so when I find them in the markets, I like to buy a lot of them. Since they are fairly delicate, I am always looking for ways to keep them without cooking them to death. My favorite way to do this is to lightly poach them in red wine. This allows you to preserve the figs without compromising their shape or flavor.

The following recipe is my variation on a recipe in Paula Wolfert's book "The Cooking of Southwest France". This is a great book and I highly recommend it to all of my readers. The recipe lifts figs to new heights by pairing them with Bordeaux and raspberries. My variation then gently perfumes them with Tahitian vanilla and the essence of orange blossoms. The final product is ethereal and can be used for desserts and savory preparations.

Poached Figs in Raspberry and Red Wine Sauce

• 1 pint fresh raspberries, or 2 cups IQF raspberries, thawed
• Juice of 1/2 lemon
• 1 cup granulated sugar
• 1 bottle (750 ml.) red Bordeaux wine
• 12 fresh black Mission figs
• Zest of 1 orange
• 1/4 teaspoon sea salt
• 1/2 fresh Tahitian vanilla pod, sliced open length-wise
• 2 teaspoons orange blossom water

• Place the raspberries in the bowl of a food processor and puree for 1 minute. Strain through a sieve to remove the seeds.
• Place puree in a large saucepan along with the lemon juice, sugar, wine, orange zest, and salt.
• Bring to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes, or until sauce becomes syrupy.
• Add the figs and gently poach for 5 minutes, turning them often in the hot syrup.
• Turn heat off and allow figs and syrup to cool to room temperature.
• Place figs and syrup into a sealable jar and add vanilla pod and orange blossom water. Seal jar and refrigerate for 3 days. After 3 days the figs are ready for use.