Cabernet Sauvignon Poached Figs

1. Melt butter, then add brown sugar, clove and 1/2 cup of the Cabernet Sauvignon.

2. Stir until dissolved.

3. Add the figs and saute lightly in syrup.

4. Add remaining Cabernet Sauvignon and allow to reduce for approximately 5 minutes on medium heat.

5. Reduce heat to low and add 2 cups of water.

6. Allow to simmer on low for about 2 hours or to your desired tenderness.

7. Add water as needed if syrup reduces too low.

8. Serve warm or cold.

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Nutrient	Quantity
Total fats	4.9365 g
Protein	1.9317 g
Carbohydrates	75.2398 g
Energy	338.5437 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0424 g
Water	1.3863 g
Aspartic acid	0.1716 g
Calcium, Ca	109.5027 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Fiber, total dietary	1.286 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0001 g
Fatty acids, total saturated 22:0	0.0018 g
Carotene, beta	0.4725 g
Niacin	0.6896 mg
Vitamin A, RAE	0.384 g
Fatty acids, total trans-polyenoic	0.0005 g
Arginine	0.2675 g
Riboflavin	0.0533 mg
Fatty acids, total trans-polyenoic 22:4	0.0006 g
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0061 g
Fatty acids, total saturated 20:1	0.0105 g
Glutamic acid	0.4031 g
Sodium, Na	30.8418 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0147 g
Total lipid (fat)	4.9365 g
Manganese, Mn	0.8239 mg
Fructose	0.8252 g
Proline	0.0854 g
Fatty acids, total saturated 16:0	0.4487 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0268 g
Sucrose	69.3442 g
Choline, total	2.0794 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0006 g
Fatty acids, total polyunsaturated 18:1 t	0.0022 g
Sugars, total	71.173 g
Serine	0.0996 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	0.2091 g
Fatty acids, total saturated 20:4 undifferentiated	0.0011 g
Vitamin B-6	0.0491 mg
Selenium, Se	0.9556 g
Ash	0.8891 g
Fatty acids, total saturated 18:1 undifferentiated	1.8001 g
Pantothenic acid	0.1715 mg
Phenylalanine	0.0968 g
Fatty acids, total polyunsaturated 22:1 c	0.0002 g
Copper, Cu	0.2002 mg
Betaine	0.088 mg
Thiamin	0.13 mg
Methionine	0.0596 g
Iron, Fe	0.8959 mg
Carbohydrate, by difference	75.2398 g
Phosphorus, P	79.2253 mg
Folate, total	10.7958 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0001 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Alanine	0.0961 g
Valine	0.1031 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0001 g
Fatty acids, total saturated 18:2 undifferentiated	2.0933 g
Glycine	0.1249 g
Glucose (dextrose)	1.002 g
Fatty acids, total saturated 14:0	0.0148 g
Zinc, Zn	0.5104 mg
Isoleucine	0.0791 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	2.1418 g
Leucine	0.1406 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0004 g
Vitamin A, IU	8.38 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0019 g
Folate, DFE	10.7958 g
Tryptophan	0.0393 g
Vitamin C, total ascorbic acid	0.0021 mg
Phytosterols	2.688 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Galactose	0.0016 g
Fatty acids, total polyunsaturated 18:1 c	0.0082 g
Fatty acids, total saturated 20:0	0.002 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0766 g
Vitamin K (phylloquinone)	1.4889 g
Fatty acids, total saturated	0.7137 g
Histidine	0.0538 g
Fatty acids, total monounsaturated	1.8273 g
Threonine	0.0758 g
Folate, food	10.7958 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Fatty acids, total polyunsaturated 24:0	0.0052 g
Cryptoxanthin, beta	1.0815 g
Vitamin E (alpha-tocopherol)	0.0926 mg
Fatty acids, total trans	0.0027 g
Fatty acids, total trans-monoenoic	0.0022 g
Magnesium, Mg	18.9195 mg
Lysine	0.061 g
Potassium, K	149.6433 mg
Cystine	0.0367 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 teaspoons	57	2.619	4.8
Brown sugar	0.33 cup	278.6667	71.9327	0
Water	0	0	0	0
Clove	0.5 teaspoon	2.877	0.6881	0.1365
cabernet sauvignon wine	2 cups	0	0	0
black fig	40	0	0	0