Name: Poached Figs in Raspberry and Red Wine Sauce (Figues Pochées au Vin Rouge et au Coulis de Framboise)
Yield: Serves 6
Cuisine: France
Ingredients: Zest of 1 orange, organic if available; 1 bottle (750 ml) dry red wine, preferably Bordeaux; 2½ tablespoons Fresh lemon juice; ¾ cup superfine sugar; 1 pint fresh raspberries, or 1 package frozen unsweetened raspberries, thawed and drained

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

A cook I know once told me there is a wine for every fruit to bring out its flavor: Riesling for nectarines; Sauternes for prunes; and red wine for red berries, pears, and black fresh figs.

Ingredients

1 pint fresh raspberries, or 1 package frozen unsweetened raspberries, thawed and drained
2½ tablespoons

Method

In a food processor, puree the raspberries with the lemon juice and ⅓ cup of the sugar for 2 minutes. Strain through a sieve to remove the seeds.
Place the raspberry puree in a large nonreactive saucepan. Add the red wine and remaining sugar. Bring to a boil, reduce the heat to low, and cook, stirring constantly, until sugar is completely dissolved.
Add