Pickled Figs

• 1 cup sugar
• 1½ cups red wine vinegar
• ½ cup

In a medium nonreactive pot, put the sugar, red wine vinegar, balsamic vinegar, cinnamon, cardamom, star anise, ginger, lemon, and peppercorns. Simmer, uncovered, for 10 minutes. Add the figs, cover, and continue simmering for 3 minutes. Remove from the heat and let the figs cool in the syrup. (The figs can be prepared to this point and stored in their syrup in the refrigerator for up to 2 week