Description
Esta publicación está disponible en:
Ingredients
- 150g of port
- 100g of sugar
- 50g of honey
- 100g of water
- ½ c/c of anise
- ½ c/c of cumin
- ½ c/c of fresh pepper (whole)
- ½ cinnamon stick
- ½ open vanilla pod
- 1 sprig of thyme
- 1 bay leaf
- 1 clove
- Orange peel
Preparation
- Mix all the sauce ingredients together in a pan and allow it to simmer until it has reduced to a syrup texture.
- Place the peeled figs into the syrup turn off the heat and allow to cool until it is cold.
- Drain the figs from the syrup and put through the blender to make a puree then set aside.
- Strain the syrup and mix with your puree.
