Red Wine Liqueur Vinegar Poached Figs
A fruity, light dessert perfect for autumn when fresh figs are in season.
6 whole ripe figs, cleaned sliced in half
Half cup late harvest Semillon (or similar sweet white dessert wine)
100mL Pukara Estate Red Wine Liqueur Vinegar
2 tsp rosewater
4 cardamom pods
1 vanilla bean split
Créme fraiche and crushed caramelised pistachios for serving
In a shallow pan add the wine, Liqueur Vinegar, rosewater, cardamom pods and vanilla bean and bring to a gentle simmer for 4 mins.
Add the halved figs and cook on low heat for 1 minute, then turn and cook for a further minute or until soft but not falling apart. Remove figs from pan and place in a serving bowl.
Top with créme fraiche and crushed caramelised pistachios and drizzle with a little of the poaching liquid. Serve immediately.