Oh what a weekend my friends. Between TMIL staying with us, Yom Kippur, and Thatbaby's birthday party I am already exhausted. And it's still the beginning of the week! I think I'll be able to catch up a bit next weekend. Well at least next Saturday. Sunday's going to be a long fun filled day. Just in time for next week!
I have a hard time taking it easy. There's just so much I want to do! So many things I want to take advantage of. Like the last of the summer bounty, which we're still raking in here because of the weather. Big, sweet, berries, red juicy tomatoes, and sweet ripe figs.
Kim Sunee describes the taste of her first fig as "a sweetness...deeper than honey." Their sticky sweetness sticks to Sunee's lips in a near sexual allusion. For me, both figs and dates have a candy-like quality. They are perfect on their own, no need for adornment. And yet, a simple syrup made from roasting in red wine yields a pretty simple yet fairly impressive dessert.
Figs Roasted in Red Wine With Cream and Honey (From Trail of Crumbs)
12 to 18 fresh figs
1/2 bottle red wine
3 Tbsp honey
1 cinnamon stick
3 Tbsp sugar
2 Tbsp creme fraiche
- Preheat oven to 375. Remove stems from figs and cut a small X in top of each. Place figs cut side up in an overproof pan.
- Pour wine over.
- Drizzle with honey.
- With a knife, scrape cinnamon stick over figs, and add stick to pan. Roast for 20-25 minutes, or until figs are tender, but not falling apart.
- Gently remove figs using a slotted spoon and place on serving dishes.
- Place pan over medium high heat, stir in sugar, and bring win to a boil.
- Cook on high heat about 7 minutes or until syrupy. Remove from heat.
- Stir in creme fraiche.
- Spoon wine and creme fraiche mixture over figs.