Figs Cooked in Merlot

Fichi al Merlot

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This dish is one of the rewards for the backbreaking work of the harvest each September and early October. Succulent figs are in profusion then, and this is an ideal way to use them.


  • 12 fresh figs (green or black), peeled
  • 1⅓ cups/325 ml


Place the figs in a broad saucepan, large enough to give each fig room to cook without touching. Add the wine, sugar, and raspberries. Cover and cook over medium heat for 5 minutes.

Using a slotted spoon, carefully remove the cooked figs and place 2 or 3 on each dessert plate. Cut them in half vertically and let cool.

Continue heating the sauce until it boils and begins to thick