FIGS IN PORT AND SPICES. |
| Name: |
TERRI DISHMAN |
| Base: |
McGUIRE AFB, NJ |
| Recipe: |
1 LB. of dried figs.
1 cinnamon stick.
1/4 cup brown sugar.
2 cups Ruby Port Wine.
Pinch of ground cloves.
2 Tablespoons of Triple Sec.
2 Tablespoons of Frangelico.
2 Tablespoons of Amaretto.
1/4 Cup Red Wine.
1 lemon,grated & juiced.
1 orange,grated & juiced.
Simmer all ingredients together for one hour in a covered stainless steel pot.
Strain liquid from pot & chill in ice box.
Serve chilled drink with whipped cream, toasted almonds,walnuts or pinenuts.
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