Recipe courtesy of Louisa Hull, chef of Louisaís Cafť in Cape May, New Jersey, and can be found in Louisaís 25th Year Anniversary Cookbook.


    1 lb. dried figs
    1 cinnamon stick
    ¼ cup brown sugar
    2 cups ruby port
    Pinch of ground cloves
    2 tbs. Triple Sec*
    2 tbs. Frangelico*
    2 tbs. Amaretto*
    ¼ cup red wine
    1 lemon, grated and juiced
    1 orange, grated and juiced

Simmer all ingredients together for one hour in a covered stainless steel pan. Serve cold with whipped cream and toasted almonds, walnuts or pinenuts.

* If you donít have these ingredients in your cupboard, donít go out and buy them. The figs will be just as delicious without them.

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