Helloooo Fall! Here in Atlanta, we are having an unprecedented run of days, (Okay, only 2 so far but I’m keeping my fingers crossed), with warm but not hot weather, low humidity and sunshine. After enduring a rainy, building-an ark-and-growing-gills-soggy summer this seems to be a good repayment from Mother Nature. Yesterday Mike and I hiked at the Chattahoochee river and the crisp temperate air was so welcoming it inspired another loop of the trail.
Buoyed by the thought of more fall days, spending time outside and easy dinners, I am passing on the recipe for Pinot Noir
Poached Figs and Cheese. Since the weather is so wonderful, I plan on packing this up and taking it for a fun fall weeknight picnic this week. I’ll put it in the cooler along with a bottle of Pinot and a simple baby greens salad dressed with a little orange juice and olive oil and we’ll set off. After a lovely hike to work up our appetite, we’ll feast.
1/2 Cups Pinot Noir
TB Honey
Cinnamon Stick
Whole Cloves
Wheat Baguette
a boil, stirring occasionally. Simmer figs, covered, until tender, about 30
minutes.
and boil syrup until reduced to about 1/4 cup. Strain the cinnamon and cloves out of the syrup into another bowl, then add the syrup to the figs. Serve the figs mixture with Camembert with slices of baguette.