Figs Poached in Wine

16-24 fresh or dried figs 2-3 cup (500-750 ml) dry red wine Burgundy wine 1/2 cup (125 ml) sugar, or to taste Grated zest of 1 orange

Place the figs in a saucepan big enough to hold them in a single layer and add the wine and sugar. Bring to a simmer and cook covered for 5 minutes if using fresh figs, or 20 minutes if using dried. Transfer the figs to a bowl. Add the orange zest to the wine mixture and continue cooking uncovered until the liquid is reduced to about 1/4 its original volume. Pour the sauce over the figs and refrigerate for at least 2 hours before serving. Serves 4 to 6.

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