By: Chef Ben Davis

Poached Figs in Red Wine

Serves 4


1-pint fresh raspberries

2 ½ tbsp lemon juice, strained

¾ cup sugar

1 bottle of red wine, preferably Bordeaux, Cabernet Sauvignon, or Merlot

12-18 slightly under-ripe black mission figs

1 orange


1. In a food processor puree the raspberries with the lemon juice and 1/3 cup of the sugar for 2 minutes. Strain through a fine sieve and discard the seeds.

2. Place the puree in a nonreactive saucepan and add the red wine and remaining sugar. Bring the mixture to a boil then reduce the heat to a simmer and cook, stirring constantly, until the sugar is completely melted.

3. Poach the figs in the raspberry-wine mixture over low heat for about 4 minutes, turning them over every minute or so as they poach. Remove the figs with a slotted spoon and arrange them in a shallow bowl with the stem side up. Reduce the poaching liquid to about 1 ¼ cups. Pour over the figs and chill.

4. To garnish the figs, cut the orange rind into thin strips. Boil for 3 minutes then drain and refresh under cold water. Pat dry and arrange over the figs. Serve with walnut cookies.