Marinated Baby Figs in Vino Cotto and Liqueur

Marinated Baby Figs in Vino Cotto and Liqueur

A perfect indulgent way of enjoying figs that have been soaked in rich, mouthwatering liqueur.
The sweet figs are delicious with soft and blue cheeses, as well as, dolce gorgonzola. Try them with game meat and spinach salads with hazelnuts, or as a dessert with ice-cream, mascarpone, ricotta or yoghurt.

Best of all, handmade preserves like these marinated figs come from the heart and make ideal Christmas gifts.

Ingredients

200gm dried baby Turkish/Iranian Figs
3 cups water
70ml Vino Cotto
50g brown sugar
1 cinnamon quill
2 star anise
1 rind each of lemon and orange
3 tbs Grand Mariner Liqueur

Method

Place in a medium size saucepan the water, Vino Cotto, sugar, cinnamon, star anise, rinds and liqueur.

Stir over a low heat until the sugar dissolves and then add the figs.

Make a cartouche with baking paper and place it in the saucepan and press it against the liquid. Simmer over a low heat until the figs have softened and the liquid has reduced, approx 7-10minutes.

Remove figs with a slotted spoon and keep warm. Continue to simmer the liquid until reduced to a thick syrup.

Place figs in a hot sterilised jar. Pour over the strained syrup and tap to remove any air bubbles. Seal.
Store for up to 6 months.

Buy the Vino Cotto you need for this recipe online. Click here.