1 1/2 pounds fresh or dried figs
1 liter bottle of dessert wine (try Vin Santo)
4 to 6 tablespoons Sicilian Sunset Orange Honey Blend
1 teaspoon Mediterraneo Fennel Paté
1/4 teaspoon black pepper
1 cinnamon stick
5 to 6 tablespoons orange juice
Vanilla Ice cream to serve
Soak the dried figs in wine overnight; if using fresh figs omit this step.
In a non-reactive saucepan combine the figs, wine, honey and fennel paté & seasonings; simmer over medium heat until the sauce has been reduced by half and the figs are tender. Remove figs and simmer cooking liquid an additional 5 to 10 minutes to thicken and reduce. Remove from heat and stir in the orange juice; let cool. Serve in wine or martini glasses over vanilla ice cream. Garnish with cinnamon stick.
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