Rinse the orange, peel the peel and cut into fine strips (or peel off with the zest). Squeeze out the juice and set aside. Melt sugar in a large saucepan over medium heat until light brown. Pour in the red wine immediately (be careful, it splatters!). Let it cook until the sugar has dissolved. Add the cinnamon stick, cloves, orange peel and juice and reduce the stock by half. In the meantime, rinse the figs and cut them in half. Add the figs to the stock and let it steep for 5 minutes over a low heat. Take the pot off the stove and let the figs cool in the stock. With vanilla ice cream.
Ingredients
Print Recipe
Pin Recipe