Three ingredients and occasionally stirring a pot are all that stands between you and this dreamy condiment. Red wine and figs make a rich and complex pairing that you can use to punch up any meal of the day.
Pancakes, ice cream, and pastries would all be happy to go for a swim in this syrup, but don't hesitate to work it into salad dressings or sandwiches, too. First one to try roasting Brussels sprouts in it, let us all know how it goes.
Crackers or toast spread with Kite Hill cream cheese (which provides a nice canvas to show off the syrup's color) absolutely beg for the stuff and make for an instant treat.
If you're feeling a little more ambitious, use the red wine-fig syrup to marble a batch of gently sweetened almond pate. This small tower was a recent take-along to a pal's housewarming (more on almond pate towers at a later date if all goes as planned). Good stuff.
Dead Simple Red Wine-Fig Syrup
3 cups red wine, such as Zinfandel
1/2 cup fig jam
1/2 cup natural cane sugar (evaporated cane juice)
Bring all ingredients to a boil over high heat. Reduce heat to medium-low to maintain a low, steady simmer. Let cook down, stirring occasionally, for about an hour—give or take—until the mixture is reduced by two-thirds. Let cool completely before storing in the refrigerator in an airtight container. Syrup will continue to thicken a bit when chilled.