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21 Missions Agave Nectar Posting Page
Sunday, August 31, 2008
By Savor California "Savory News" Vol. 2 No. 7  Dried Figs and Apricots in Vanilla Agave Wine Syrup · 1 bottle (750 ml) Gewürztraminer or Johannesburg Riesling · 2/3 cup 21 Missions Agave Syrup Vanilla · 8 ounces (12-14 figs) Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Calimyrna figs, stems removed · 4 ounces (about 1 cup packed) B & R Farms dried apricots, about 12 halves · 2 Whole Spice Company cinnamon sticks, each broken in half · 1/2 cup Cowgirl Creamery Creme fraiche or WholeSoy & Co. yogurt · 1 tablespoon toasted slivered natural almonds In a large saucepan combine the wine, vanilla agave syrup and cinnamon stick. Cover and cook over medium low heat, 10 - 15 minutes. Add the figs and apricots and cook until the fruits are plumped and tender, about 15 - 20 more minutes. Transfer the fruit, cinnamon sticks and agave-wine sauce to a heat-resistant bowl. Refrigerate until well chilled, about 4 hours. Discard cinnamon sticks and spoon chilled fruit and agave-wine sauce into ramekins or serving dish. Top with a spoonful of Creme fraiche or yogurt. Garnish with a few toasted slivered almonds. Makes 4 to 6 servings. Adapted from Fig Heaven, 2004, by Marie Simmons. by: 21MissionsAgave  
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1 Comments:
Nice! Happy new year to everyone, and a great 2011!
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