Figs Cooked In Merlot Recipes

LAMB SHANKS BRAISED IN MERLOT WITH FIGS

Steps:

• Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
• Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
• Remove the shanks from the marinade.
• Reserve the marinade.
• Heat the oil in a heavy-based frying pan and brown the shanks on all sides.
• Transfer them to a casserole dish.
• Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
• add the stock and bring to the boil.
• Pour over the meat and add the reserved marinade ingredients.
• Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
• Season to taste, serve over mash with greens on the side.

FIGS COOKED IN MERLOT

Steps:

• Place figs in saucepan wide enough so each has room to cook without touching. Add wine, sugar and raspberries if using. Cook, covered, over medium heat for 5 minutes.
• Using a slotted spoon, remove figs and place three on each of 4 dessert plates. Cut them in half vertically, and let cool.
• Continue heating sauce until it boils and begins to thicken. When it forms a light syrup, pour over figs and serve.

MERLOT-POACHED FIGS WITH VANILLA FROZEN YOGURT

Steps:

• Whisk the merlot, honey, and vanilla extract in a small saucepan until combined. Add the figs, cherries, and cinnamon stick. Bring to a simmer, partially cover, and cook until the fruit plumps, about 20 minutes. Remove from the heat, cover, and set aside to steep, at least 10 minutes and up to 2 hours.
• Divide the frozen yogurt among 4 bowls (1/3 cup each) and top with warm or room temperature compote. Serve.