From “Where Flavor Was Born” by Andreas Vierstad, serves 4.
Ingredients
8 to 12 ripe figs
2 teaspoons coarsely crushed cubeb (or Java) peppercorns or 2 teaspoons crushed black peppercorns mixed with Szechuan pepper, or more to taste
1/2 cup red wine, preferably merlot
2 to 3 tablespoons sugar
3 tablespoons finely chopped dried figs (optional)
Directions
Cut a small slit in each fig and place a small amount of pepper inside each one.
In a medium pot, combine red wine, sugar, dried figs (if desired) and the rest of the pepper and bring to a boil. Cook 10 minutes or until wine is reduced and it is starting to get syrupy.
Add figs and cook 10 minutes over low heat, turning a couple of times. (The dessert can be made up to 4 hours in advance and simply reheated before serving.) Sprinkle with a little freshly ground pepper just before serving.
Wine ideas:
Sweet black figs and black pepper are flavors that commonly come up in zinfandel wines. Look for sweet versions, often called “Zinfandel Port.” Dashe, Eos, Kunde, and Sobon run $30 or less — and a little goes a long way.
Tara Q. Thomas
