Ingredients
1/2 cup creme de cassis (black
1 .currant flavored liqueur)
1 bottle (750 ml) port wine
1 lb fresh figs (about 6 large
1 .or 24 small)
2 cup vanilla lo-fat frozen yogurt
Directions
Combine creme de cassis and wine in a large saucepan; bring to a
boil. Add figs, reduce heat to medium and simmer 8-10 minutes. Remove
figs with a slotted spoon, and place in a bowl. Cook wine mixture
over medium heat 35 minutes or until slightly syrupy and reduced to 1
cup. Pour sauce into a bowl; let cool to room temperature. Serve figs
and sauce with frozen yogurt. Serving size: 1 large or 4 small figs,
1/3 cup frozen yogurt, and about 2 1/2 tabls. sauce.
Servings: 6 servings
Port-Glazed Figs Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into ancient history, in fact as far back into history as early Egypt, and maybe further still. In practice though, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the East, including rosemary and coriander. The introduction of these new tastes led to an explosion in books on cookery, some of which still exist in private cookery archives. Over the next few hundred years, the rich families of Europe strove to serve up the most extravagent meals, and as a result the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes to help cooks of their time. When we get to the 1900s, cooking publications are greatly in demand mostly as a result of increased literacy, people having more leisure time and disposable income. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Port Glazed Figs recipe.
