In a medium saucepan
combine the Port, water, and sugar
. Combine the zest, cinnamon, peppercorns
, and ginger in a small piece of cheesecloth and tie to secure. Add the cheesecloth
bundle to port mixture and bring to a boil over high heat. Cook until reduced slightly, about 8 minutes. Add figs and return to a boil. Reduce heat to a simmer
and cook for 20 minutes, or until figs
are tender and liquid has reduced to a syrupy consistency. Remove from the heat, remove the cheesecloth bundle, and allow figs to cool in syrup. Serve at room temperature. Will keep, in a nonreactive container, covered and refrigerated, for up to 2 months.
This is a perfect accompaniment for many types of cheeses, but pairs exceptionally well with soft triple crème, goat
, sheep, and blue cheeses.