Pizza and wine are a combination that shouldn't be overlooked, which is why this week's Fig Week includes fig pizza AND fig wine... or rather, fig sangria. Also, fig ice cream, because we deserve it.
Since fig trees are ready to harvest usually in large amounts, people often find themselves overwhelmed with the easily-spoiling fruit. That's why we are plowing through our fig reserves this week, and any leftovers can be made into fig preserves to enjoy in the cooler months.
Sangria can be made with red or white wine, and white is often the wine of choice when it's blazin' hot like it is in July and August in South Carolina, but red wine does pair best with the jammy goodness of figs.
I'm not a big red wine drinker but I do love sparkling wine, which is why adding a Prosecco floater to this red wine blend sangria makes it something I really enjoy! Of course, with any sangria, you have to start with a wine that you actually like. Nothing in the world is going to turn junky wine into good wine, so pick something you prefer. Instead of single reds, I prefer a red wine blend when I do drink reds, so that's what I went with here. In the recipe I specifically didn't put an amount of Prosecco to add, because it all depends on your bubbly preferences. Anywhere from a shot's worth to a healthy glug will do, but start small and add more as needed.
Fig Sangria
Ingredients
- 1 750 mL bottle red wine blend
- 24 figs sliced in half
- 3 ounces raspberries fresh or frozen
- ¼ teaspoon vanilla bean paste
- 1 tablespoon white sugar
- ¼ cup orange liqueur like Triple Sec
- Prosecco to taste
Instructions
- Mix everything but the prosecco together in a pitcher or carafe. Use a long swizzle spoon to blend everything together gently, taking care not to smash the fruit.
- Optional: let the sangria soak together for 2-4 hours.
- Pour into serving glasses, and leave room to top with a prosecco floater, the amount is up to your taste.
- Garnish with a toothpick speared with raspberries and a lengthwise sliced fig.
Where's the Vanilla Beans?
Apparently there is a vanilla bean shortage. My nearby Bi-Lo grocery store didn't have a single vanilla bean, even for an absurd amount of money. They have plenty of other obscure seasonings and spices — like bee pollen?! — so it isn't a lack of fanciness in a podunk grocery store. So if you have a vanilla bean pod instead of vanilla bean paste, feel free to substitute it here. And if you love vanilla as much as I do, maybe stock up now before we're all eating fake vanilla make from corn fibers. Or you know, grow your own vanilla beans, but know that it'll take 3-5 years to enjoy the literal fruits of your labor, so start now.
However, vanilla is a fantastic complement to figs, so don't leave it out!
I hope you're enjoying fig week, look out for another recipe soon!
