Marsala Figs

Cut the figs in half and soak them in Marsala the day before. Put the figs in a sieve, collect the Marsala.

Lightly caramelize sugar, add honey and orange and lemon zest and cinnamon stick. Extinguish with orange juice and juice of one lemon, then add Marsala. Melt well and cook over medium heat until reduced by half.

Mix the cornstarch with the cold water and thicken the stock with it. The pickled figs in the stock form and pull.

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