Sherried Figs

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Figs, both fresh and dried, are classic accompaniments to cheese. Sherry and sugar enhance the natural sweetness of dried figs and make them an outstanding match for blue cheeses and aged cheeses. I serve these figs as a starter, part of a cheese plate, or even a light dessert.

Ingredients

  • 1 cup (8 fl oz/250 ml) dry sherry
  • 2 Tbsp sugar
  • 12 dried figs such as Calimyrna or Smyrna

Method

In a saucepan, combine the sherry, sugar, and 1 cup (8 fl oz/250 ml) water. Place over medium heat, bring to a boil, reduce the heat to low, and add the figs. Simmer, uncovered, until the figs are plump and soft, about 10 minutes.

Remove from the heat. Using a slotted spoon, transfer the figs to a plate. Trim off the hard tip of each stem, then cut in half or leave whole. Serve warm or at room temperature. Or, transfer the figs and their cooking syrup to a covered container and refrigerate for up to 5 days. Trim as directed and then bring to room temperature before serving.

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