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Figs In Port

desserts, fruits

1-1/2 cups water
1 cup packed brown sugar
2 tablespoons lemon juice
1 cinnamon stick; broken in half
4 whole cloves
1 pound dried figs
1 cup port; approximately

These plump figs make a wonderful topping for ice cream or pound cake. In saucepan, bring water, sugar, lemon juice, cinnamon and cloves to boil over medium heat, stirring until sugar is dissolved; simmer for 5 minutes. With scissors, cut sterns from figs. Add figs to syrup; cover and simmer for 20 minutes. Let cool. Meanwhile, boil lids for 5 minutes. Add figs to three 1-cup canning jars. Discard cloves and cinnamon. Boil syrup over medium heat until reduced to 1/3 cup. Averting face to avoid spatters, stir port into syrup. Pour over figs, adding more port if necessary to cover figs and leaving 1/4 inch head space. Wipe rims if necessary. Seal with prepared lids; screw on bands fingertip tight. Process in boiling water bath canner for 10 minutes. Remove and let cool on rack for 24 hours. Check seal, wipe jars; store in cool dark dry place.

Contributor: Canadian Living - December, 1998

Yield: 3 cups

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