Orange and Figs In Spiced Red Wine with Cardamom

[Guest guest]

Orange and Figs In Spiced Red Wine with Cardamom

 

2 cups red wine

1 cup sugar

 

Tied in cheesecloth:

1 piece cinnamon stick, 1 " long

4 star anise

4 cardamom pods

2 whole cloves

6 large navel oranges, peeled, pith removed and halved

lengthwise

12 dried figs, halved

1/3 cup walnuts, hazelnuts or pistachios, chopped

 

Combine the wine, sugar and bouquet garni in a

saucepan large enough to contain the oranges and figs

in a single layer. Bring to a simmer, covered, over

moderate heat. Add the figs and simmer for 5 minutes.

Add the oranges and turn them for 3 to 4 minutes,

turning them so they cook evenly. Turn the heat off

and let the oranges and figs cool in the syrup. Remove

fruit to a serving bowl. Reduce the syrup by half and

let cool. Discard bouquet garni and spoon syrup over

figs and oranges. Garnish with walnuts or pistachios

if you wish.

Yields 6 servings.