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Recipes of the month
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Figs poached in red wine ”sous vide”
- 10 fresh figs
- 200 g brown sugar
- 2 whole cardamoms
- 2 dl red wine
- ½ vanilla pod
- 1 small whole cinnamon stick
Score the fig skin in four places to allow the brine to penetrate. Mix the ingredients and pour them over the figs in the vacuum bag.
The figs can also be prepared without vacuum. In that case, take care that the figs are completely covered by the brine.
Steam the figs at 90°C for 20-25 minutes according to their state of ripeness.
Chef’s tip
For a more exquisite version of the figs, you can use port instead of red wine.
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