The traditional name for this easy fruit dessert from the north of Spain is ‘zurracapote.’ Serve warm or cold, on its own, with vanilla ice cream or with Crème Fraîche. A perfect dessert for any time of year.
1 pkg (10 oz/244 ml) dried figs
3 cups red wine
1⁄3 cup honey or brown sugar
2 tbsp Mulling Spices
1 cup Crème Fraîche
- Combine first 4 ingredients in a Multipurpose Pot. Bring to a boil, reduce temperature and simmer for 35 minutes, or until figs are tender when gently pierced with a paring knife.
- Using a slotted spoon, transfer figs to a bowl.
- Strain Mulling Spices from liquid and simmer remaining liquid for 3–5 minutes, until syrupy.
- Cool slightly before serving with a dollop of Crème Fraîche.