Author: Nicole
- 1¼ cup dry red wine (such as Merlot)
- 8 ounces dried black mission figs, stemmed and halved
- 1 bay leaf
- ¼ teaspoon anise seed
- Combine the wine, figs, bay leaf, and anise seed in a small saucepan. Bring to a simmer over medium heat. Cook for 15 minutes, until the figs are rehydrated and soft. Remove from the heat and let cool.
- Remove the bay leaf, transfer to a food processor, and purée.
- Store the mixture in an airtight container, refrigerated, for up to two months.
Recipe by Riegl Palate at https://www.rieglpalate.com/cakebread-fig-spread/
2.2.5