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Spiced Figs in Red Wine

Figgy pudding's not the only game in town when it comes to this fabulous fruit.

By Bruce Weinstein and Mark Scarbrough


This delectable treat is healthy and easy to prepare, serving as a sophisticated finale to any holiday meal.


1    c. dry red wine3    dried figs, halved
⅓   c. sugar3    black peppercorns
2    Tbsp. fresh lemon juice1    4-inch rosemary sprig
1    Tbsp. honey1    3-inch thyme sprig
½   tsp. vanilla extract½   c. vanilla fat-free frozen yogurt


1. Combine first 9 ingredients in a small, heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprig, and thyme sprig. Remove figs with a slotted spoon; set aside.

2. Spoon 1/4 cup sauce onto each of 2 dessert plates, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce.

Yield: 2 servings (serving size: 1/4 cup sauce, 3 fig halves, and 1/4 cup yogurt).

Nutritional Information:  Calories 201; Fat 0.3g (sat 0g, mono 0.1g, poly 0.2g); Protein 2.5g; Total Carbohydrates: 50.6g; Dietary Fiber: 4.8g; Cholesterol: 0mg; Iron 0.9mg; Sodium 34mg; Calcium 34mg


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Excerpted from "Cooking Light The Complete Quick Cook: A Practical Guide to Smart, Fast Home Cooking" by Bruce Weinstein and Mark Scarbrough, published November 2011 by Oxmoor House.