a perfectly spirited culinary concoction.
Quite an unexpected surprise.
It all began from a little experimentation that stemmed from another recipe
to both sweet and savoury dishes...as in this:
. 3 cups (750ml) good quality Port wine
. 1 big stick of cinnamon (Ceylon preferred)
3. Bring the heat down to MEDIUM and add the figs side by side, as best you can. Cover the pot for 2 minutes and then lower the heat to a simmer for another 8 minutes. Shut the heat off and leave the cover on until it reaches room temperature. This will take several hours.
Note: Although not a necessary step...I do, once and a while turn the jar upside down to let the Port syrup spread throughout the figs.
Suggestion for the syrup:
The remaining syrup can then later be used to de-glaze any meat style dishes.
Add in some...
in all their natural goodness.
a few great robust bodied cheeses.
* It's all about...what else...Cheese *
* The Cook's Thesaurus: Cheese *
* An overview of world cheeses *
* Types of Cheese Guide *
I really enjoyed realizing this post.
Please take note on how I bake and cook...