eaglssong
09-24-2000, 11:24 AM
* Exported from MasterCook *
Spiced Figs in Red Wine
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dec '96 Fruit
Amount Measure Ingredient -- Preparation Method
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1/3 cup sugar
1 cup dry red wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon vanilla
3 dried figs -- halved
3 black peppercorns
1 (4-inch) rosemary sprig
1 (3-inch) thyme sprig
1/2 cup vanilla fat-free frozen yogurt
Rosemary sprig (optional)
Combine first 9 ingredients in a small heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprigs, and thyme sprigs.
Spoon 1/4 cup sauce onto a dessert plate, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce. Garnish with a fresh rosemary sprig, if desired.
Source:
"Cooking Light, December 1996, p.160"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 377 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 77g Carbohydrate; 0mg Cholesterol; 111mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates
NOTES : Poach figs and make syrup up to two days ahead; cover and chill.
If you want just a hint of flavor, take the rosemary sprig out of the wine mixture after 10 minutes. The longer it stays in the liquid, the stronger the rosemary flavor.
Serve the remaining wine sauce over pound cake.
Nutr. Assoc. : 0 0 0 0 0 3115 4437 4784 1492 26479 2130706543
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)
Spiced Figs in Red Wine
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dec '96 Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
1 cup dry red wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon vanilla
3 dried figs -- halved
3 black peppercorns
1 (4-inch) rosemary sprig
1 (3-inch) thyme sprig
1/2 cup vanilla fat-free frozen yogurt
Rosemary sprig (optional)
Combine first 9 ingredients in a small heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprigs, and thyme sprigs.
Spoon 1/4 cup sauce onto a dessert plate, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce. Garnish with a fresh rosemary sprig, if desired.
Source:
"Cooking Light, December 1996, p.160"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per serving: 377 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g Protein; 77g Carbohydrate; 0mg Cholesterol; 111mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 3 1/2 Other Carbohydrates
NOTES : Poach figs and make syrup up to two days ahead; cover and chill.
If you want just a hint of flavor, take the rosemary sprig out of the wine mixture after 10 minutes. The longer it stays in the liquid, the stronger the rosemary flavor.
Serve the remaining wine sauce over pound cake.
Nutr. Assoc. : 0 0 0 0 0 3115 4437 4784 1492 26479 2130706543
------------------
~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)