Instructions: Add figs to a saucepan with red wine and honey and cheesecloth with a selection of herbs. Bring to a simmer and cook, covered, for 45 minutes or until really tender.

Remove figs from saucepan, boil the liquid down until about more than half remains. Discard spices in cheesecloth. Serve as is or, spoon over vanilla sherbet or ice milk.

This recipe yields 4 servings.

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