Using a slotted spoon, remove the figs, being careful that they don't burst, and transfer them to a serving dish.
Lower to a gentle heat and simmer for 7 to 10 minutes, until the figs are tender and deep-brown in colour.
Holding the figs by their stems, drop them gently into the wine-and-sugar mixture.
Poached fresh figs serves 6 Magic ingredient figs Figs contain fructose-fruit sugar, which in the presence of fibre (conveniently also found within the figs) gives our body a slow-release, sustainable energy burst.
Many of the foodies who bleat on about it could not countenance living without things like lemons, figs and galangal.
Some, converted from storehouses, still have large iron rings in their high, vaulted ceilings where bails of corn, figs and carob were hung to dry in the breeze off the sea.
A few Google searches reveal she used to go under the pseudonyms Basket of Figs and the Hotel Ghost, and there are a few EPs knocking about in each name.
Recently, Sabrina Ghayour, has helped brighten the greyest of days with Persian dishes lifted by pomegranate and sour cherries, while figs, plums and quince appear in the cooking of Itamar Srulovich and Sarit Packer at their hit restaurant Honey & Co, and in their eponymous recipe book.
We walked back along a quiet lane where donkeys grazed in the grounds of isolated villas, and we picked September-ripe figs and drank in the strident colours of bougainvillea and hibiscus.
600ml (1 pint) Italian red wine, 225g (8oz) white sugar, 18 fresh, ripe figs Place the wine and sugar in a non-aluminium saucepan large enough to hold all of the figs in one layer.
Pour the syrup over the figs and allow the dish to cool to room temperature.
