Port-Fig Syrup
- 4 cups port wine
- 1½ cups chopped dried figs
- pinch of salt
- Mix all the ingredients in a saucepan and bring to a boil.
- Turn down to medium heat and simmer until the mixture is reduced by half.
- Allow to cook to room temperature.
- Strain through a fine mesh strainer and
- chill. (We used the sauce and the cooked figs as a garnish on the cakes).
Recipe by Liz's Kitchen at https://www.lizbokisch.com/orange-polenta-almond-cake-with-port-fig-syrup
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