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Poached Figs with Sesame Seeds

by Louise Fiszer

serves 8

4 cups dry red wine
2 1/2 cups sugar
grated zest of half an orange
16 fresh purple figs
1/2 cup toasted sesame seeds

In large saucepan combine wine and sugar and bring to a boil. Cook until sugar dissolves. Add the zest and figs and simmer until tender about 10 minutes. With slotted spoon remove figs to a serving platter. Bring syrup back to a boil and cook until it reaches a thick syrupy consistency. Pour over figs. Let cool and sprinkle with sesame seeds.

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