Ingredients

• Ingredients
  1. 1 pound dried Calimyrna figs
  2. 1 cup warm water
  3. 1 1/2 cups dry sparkling wine
  4. 1 tablespoon honey
  5. 2 teaspoons sugar
  6. 3 long strips lemon zest
  7. 3 bay leaves
  8. 1/2 teaspoon fennel seeds, lightly toasted

Directions

1. In a medium saucepan, combine the figs and water and let stand for 1 hour. Add the wine, honey, sugar, lemon zest and bay leaves and bring to a boil. Reduce the heat to low and simmer the figs until softened, about 20 minutes.
2. With a slotted spoon, transfer the figs to a bowl. Boil the cooking liquid until syrupy, 6 to 8 minutes. Remove the strips of lemon zest and the bay leaves and pour the syrup over the figs. Sprinkle with the fennel seeds and serve warm.