Poached Figs in Red Wine and Fruit Jelly

adapted from Ripe:  A Cook in the Orchard by Nigel Slater


12 figs, small and plump

1 cup red wine

1 Tbsp vanilla paste (or vanilla extract or vanilla bean)

2 Tbsp honey

2 Tbsp (heaping) red currant jelly


Rinse the figs and slice in half.  Place the figs in a stainless steel saucepan.  Pour the wine plus 1/2 cup water over the figs.  Drizzle the vanilla paste, honey and red currant jelly over the figs. Simmer gently until the figs are tender.


Lift the figs in to a serving dish.  Bring the juices to a boil and reduce to about one half.  You want the juices to thicken into a dark red and glossy syrup.  This will thicken additionally as it cools to the consistency of honey.


Strain the syrup.  Pour the syrup over the figs and set aside to cool.  The figs are best served at room temperature.