Figs Poached in Campari with Oranges Campari is the red Italian aperitif that looks and some people say tastes like cough syrup, but it adds a nice bitter, herbal edge to the sweetness of this dish. Which is wonderful for breakfast or brunch. Makes 6 servings
	Ingredients: 1 cup Campari 1 cup orange juice 1 cup water 1 cup sugar 12 medium or 8 to 10 large Kadota figs, stemmed 2 oranges, each peeled and cut into 6 sections Mint sprigs for garnish (optional) 1 cup sugar
	Instructions: . Combine Campari, orange juice, water, and sugar in a saucepan. Bring to a boil, lower heat, and simmer about 10 minutes. 2. If using medium figs, cut in half, if large, quarter. Add figs and oranges to pot. Cook gently until figs are softened but not falling apart, about 10 minutes. 3. Remove oranges and figs to a bowl with a slotted spoon. Put pan over high heat and cook until volume is reduced by about half (it should take 10 minutes or so). Pour liquid over figs and oranges and allow mixture to cool to room temperature. 4. For each serving, put 4 fig halves or 5 to 6 quarters in a shallow bowl with 2 orange wedges. Spoon liquid over fruit and garnish with mint sprigs, if desired. Cooking Tip When you want to reduce a liquid, use a pan with as broad a surface as possible, such as a wide pot or deep skillet, to cut down on the amount of time needed to complete the task.

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