Ingredients
2 lbs. dried figs
2 x 3" cinnamon sticks
12 whole cloves
1 c. firmly packed dark brown sugar
1/2 c. firmly packed light brown sugar
1/2 tsp. grated lemon rind
1/4 tsp. grated orange rind
4 cups ruby port
1 cup dry red wine
whipped cream as an accompaniment
1 c. hazelnuts, toasted and skinned and chopped for garnish
Preparation
In a saucepan combine the figs, the cinnamon sticks, the cloves, the dark brown sugar, the light brown sugar, the lemon rind, the orange rind, the port and the wine and simmer the mixture, covered for 1 hour or until the figs are tender. Let the mixture stand in a cool place for 24 hours and chill it for 2 hours. Serve the figs topped with the whipped cream and garnished with the hazelnuts.
