Whole Figs in Red Wine Syrup

By Steve Irlenborn, Sous Chef at CTCA® in Philadelphia

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Yields 4 pints


2 ½ cups red wine
2 ½ cups water
3 cups sugar
1 bay leaf
1 sprig fresh thyme
12 black peppercorns
½ tsp. fennel seed
3 ½ lbs Turkish figs
2 tbsp. red wine vinegar
4 strips of lemon zest, 1.5 inches long


Combine the wine, water, 2 ½ cups of sugar, and the spices into a large pot. Bring to a boil and gently add the whole figs. Return to a boil and simmer for 15 minutes. Remove from heat and cool at room temperature. Cover, and refrigerate overnight.

The next day, add the vinegar and the remaining ½ cup of sugar to the fig/syrup mixture. Bring to a boil, Taste the syrup, if desired add more vinegar to taste.