Red Wine & Rosemary Glazed Figs


If you’re looking for a last-minute, home-made Christmas treat to use as gifts, this is about the most epically crowd pleasing thing you could ever hope for. Red wine and rosemary glazed figs. Of course, the best thing about cooking with wine is that sometimes you can even add it to the food!

These sweet, tangy, gooey morsels of decadence can be strewn over cheesecakes and pavlovas, popped alongside your favourite cheeses or just eaten straight from the jar.

This gorgeous recipe and images were supplied to us just in time for Christmas by our fabulous Canberra lady Fran Marshall of The Food & Wine Marshall



  • 500gms of dried figs (get the good quality whole ones, organic if you can)
  • 1 1/2 bottles of Shiraz
  • 1/2 cup brown sugar
  • 1/2 cup red wine vinegar
  • 1/2 sprig of fresh rosemary
  • A pinch of smoked salt if you have it. If not, just use regular salt


Add the ingredients bar the figs, and simmer until the sugar is dissolved. Add the figs and simmer for at least 3 hours on low.


Refrigerate overnight and the next day remove the figs and reduce the liquid until it’s sticky and glazy, but ensure that there’s enough liquid to fill up your jars. (I sieved the sauce to remove the fig seeds before I put it in jars, but that’s optional.)

If you need to add another cup of wine during the reducing stage, do so. Just keep testing the flavours and add more sugar, vinegar or salt if you need. The flavour needs to be tangy, sweet, whiney and sticky all at the same time. Pile into sterilised jars and seal. Give to people you genuinely adore. These divine jars of deliciousness should not be wasted on anybody less!