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    Figs Poached in Beaujolais with Orange and Cinnamon

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    Figs Poached in Beaujolais with Orange and Cinnamon

    This is a very summery way of eating this elegant fruit, the figs being gently perfumed by the other ingredients.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes, plus chilling
    • Total time: 1 hour 22 minutes 60 minutes 25 minutes

    Serves: 4


    • 16 fresh figs
    • 375ml Beaujolais wine
    • 1 orange, juiced and zest grated
    • 1 cinnamon stick
    • 1 tbsp honey


    1. Place all the ingredients in a deep pan. Make a circular 'lid' from baking parchment and place over the figs to keep them submerged. Bring to a gentle simmer over a medium heat. Cook for 8-12 minutes or until the figs are really soft but not broken up. Do not overcook or you'll end up with mulled wine. Remove from the heat.
    2. Put 4 of the figs in a food processor with 150ml of the wine. Purée to a paste. Put the whole figs in a serving dish. Mix the puréed figs with the remaining wine and cooking juices. Pour over the whole figs.
    3. Leave to cool completely, then chill for about an hour. Serve with little biscuits and crème fraîche or ice cream.

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