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| 2 Tasse | red wine |
| 1 Tasse | sugar |
| 1 | Piece Cinnamon stick -(1" long); tiedtogether with |
| 4 | Star anise; tied together with |
| 4 | Cardamom pods; tied together with |
| 2 | cloves whole |
| 6 gross | Navel oranges; peeled, pith removed and halved lengthwise |
| 12 | Dried figs; halved |
| 1/3 Tasse | Walnuts or pistachios; chopped |
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Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup. Remove fruit to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish This recipe yields 6 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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