2 cups of sweet white wine
3/4 cup of crystallized ginger
2 lime shells, cut into 2 cm pieces
8 whole black peppercorns
2 cinnamon sticks
1 sprig of rosemary
2 thin slices of ginger
2 star anise pods
3 cardamom capsules
8 ripe and firm figs
2 cups of sweet white wine
3/4 cup of crystallized ginger
2 lime shells, cut into 2 cm pieces
8 whole black peppercorns
2 cinnamon sticks
1 sprig of rosemary
2 thin slices of ginger
2 star anise pods
3 cardamom capsules
8 ripe and firm figs
In the evening, bring all ingredients except the figs to a boil in a large saucepan
When boiling, reduce heat well, cover the saucepan, and let cook for 20 minutes or until slightly thickened
Add the figs and cook with the saucepan covered over low heat for another 10 minutes, without allowing the fruit to become too soft or fall apart
Transfer to a bowl and let cool
Cover with plastic wrap and refrigerate for 24 hours
The next day, let the figs come to room temperature for 30 minutes
Cut them in half and bathe in the syrup
If desired, serve with spoonfuls of mascarpone cheese mixed with a little refined sugar.
