1 teaspoon butter
12 large dried figs (1/2 pound)
1/3 cup chopped walnuts
1 cup dry red wine
1/4 cup honey
1 tablespoon grated orange zest
Preheat the oven to 350ºF. Lightly grease a deep 6-inch round casserole dish with the butter.
With your fingers, open each fig at the stem end to form a small hole. Stuff some of the walnuts into each fig and place filled side up in a single layer in the casserole.
In a small pot, heat the wine and honey, stirring until the honey dissolves. Pour the mixture over the figs. Sprinkle on the zest, cover the casserole tightly with a lid or foil, and bake for 30 minutes.
Let the figs cool to room temperature in the casserole. To serve, place 3 figs on each of 4 small dessert dishes and pour over some of the wine sauce. Serve immediately.
This recipe is from NELLA CUCINA by Mary Ann Esposito.
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