Figs Poached In Red Wine

What You Will Need:

Measuring cups

Measuring spoons

mixing spoons.

A serving spoon

A bottle opener

A greater

A crock-pot

A serving dish

Paper towels

Ingredients:

2 cups dry red wine

1 cup of packed brown sugar

12 dried Calimyrna or Mediterranean figs (about 6 ounces)

2 (3 inch) cinnamon sticks

1 teaspoon of finely grated orange peel

Cooking Directions:

Combine all ingredients in Crock-Pot.

Cover; cook on low 5 to 6 hours,

or on high 4 to 5 hours.

Remove and discard cinnamon sticks.

To serve, spoon figs and syrup into serving dish.

Serve warm or cold.

Makes 4 servings.

Hints and Tips for the Kitchen:

Temperature Control: (Keeping Cold Food Cold)

Use Canned Ice:

* Use canned ice to set around foods on a buffet table or tuck in insulated bags in which cold foods are packed. To make it, fill sturdy plastic bags with ice cubes and water and freeze solid; or fill empty milk cartons three-fourths full with water, freeze and set upright in a picnic bag; or use plastic bowls with tight-fitting covers, then submerge them in bowls of food. Individual cans of frozen fruit and vegetable juices can be used in the same way, and they will also provide the mealtime beverage.

Time Control: (Keeping Cold Food Cold Longer)

Use an Ice Buckets

* Use an insulated ice bucket for serving chilled foods. To pre-chill the bucket, fill it with ice for 15 minutes; empty out the ice and put in the chilled foods. Covered, it will stay cold for an hour or longer.

* Set a bottle of wine or carafe of a beverage in an ice bucket filled about half way full of ice.

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