Figs Poached in Red Wine and Fruit Jelly

The last of the figs were poached in red wine and red currant jelly.  This took less than an hour and made a great light dessert for the evening.  I was headed to my sweet neighbor’s home.  She knew that Terry was camping and invited me for dinner…  Thank you, Nancy, we are fortunate to have such wonderful neighbors!

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.