1/2 cup sugar
1 strip orange zest
1 cinnamon stick (2-inches long)
1/2 teaspoon black peppercorns
1 1/2 cups Ruby Port wine
1/2 cup water
1 (1/4-inch) slice fresh ginger
6 ounces dried figs, stems removed and cut into 1/2-inch pieces, about 1 cup packed
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