Marsala and Dried-Fig Crostata
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
What to drink: Malvasia, a sweet Italian dessert wine, or a dessert Sherry made with Pedro Ximénez grapes. Susan Simon likes the Carlo Hauner 2000 Malvasia delle Lipari Passito, also from Salina.
Ingredients
1 1/4 pounds dried Calimyrna figs, stemmed, coarsely chopped
1 3/4 cups dry Marsala
1 3/4 cups water
1/4 cup (packed) golden brown sugar
2 cinnamon sticks
1/8 teaspoon ground cloves
Instructions
Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low. Cover and simmer until figs are very tender, about 1 hour. Uncover and simmer until liquid reduces slightly, about 8 minutes. Transfer mixture to medium bowl. Cool slightly. Refrigerate until cool, stirring occasionally (mixture will be thick), about 45 minutes. Discard cinnamon sticks. (Filling can be made 1 day ahead. Cover and keep chilled.)
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