- 2 (3- by 1/2-inch strips) fresh lemon zest
- 1 (1 1/2-inch) cinnamon stick
- 6 black peppercorns
- 1 1/2 cups dry red wine
- 1/2 cup water
- 1/4 cup sugar
- 1 cup dried figs (1/2 lb; preferably Calimyrna), trimmed and each fig cut lengthwise into 3 slices
- 3 tablespoons fresh lemon juice
- Special equipment: kitchen string; a 4-inch square of cheesecloth
- Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.