Ingredients
- 1 tablespoon unsalted butter
- 1 small shallot, thinly sliced
- 1/2 cup sugar
- 1/2 cup dry red wine
- 1/2 cup fresh orange juice
- 1 cinnamon stick
- 1 whole star anise
- 1 teaspoon yellow mustard seeds
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 1/4 pound firm, ripe figs, stemmed, halved
Description
Drizzle This On Chef Maxcel Hardy's Pound Cake
Bon Appetit Magazine
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