Figs and peaches in primitivo syrup
Late summer is fig season here in Puglia. The fruit grows in magnificent abundance – jammy-sweet and luscious. Both the figs and the peaches marry beautifully with the local Primitivo wine.
This is from the August edition of House & Garden.
If you like this recipe, why not check out other Peach Recipes from the House & Garden archive?
What you'll need
Figs and peaches in primitivo syrup
Ingredients
Step 1
First make the syrup. Put the wine and caster sugar into a small saucepan on a moderate heat, and stir until the sugar has dissolved. Simmer for 5-10 minutes, until syrupy. Set aside to cool.
Step 2
If the peaches are very ripe and the skins come away easily, peel before slicing. Add to the syrup.
Step 3
Halve the figs and carefully stir them in, too, without crushing. Cover and set aside for at least 30 minutes at room temperature, or in the fridge for up to 3 hours. During this time, the flavours will blend and the fruit juices will mingle into the syrup. Serve at room temperature, with dolcetti di mandorle almond biscuits.
Step 4
Wine notes The Rosso Puglia Appassimento 2022, a sweet red made from dried Primitivo grapes, provides flavours of ripe and supple dark fruits for a luscious ending to this Puglian feast (£12.99; giordanowines.co.uk).