Instructions
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1
Combine the wine, water, honey, cardamom pods and lemon peel in a saucepan over medium-high heat.
2
Bring the liquid to a boil, reduce the heat to a simmer and cook for .
3
Add the figs and simmer for or until the fruit is tender but not soft or mushy.
4
Remove the pan from the heat, remove the figs to a dish and let cool.
5
Strain the liquid, then pour the strained liquid back into the pan.
6
Boil the liquid over high heat until it is syrupy.
7
Let the syrup cool.
8
Cut the figs into quarters and place 8 pieces on each of 4 dessert dishes.
9
Drizzle with syrup and sprinkle with crushed pistachio nuts. (If the syrup has firmed, heat it for a minute or so over medium heat to liquefy it.).
10
Makes 4 servings
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