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Stewed California Figs

Soak one and a half pounds fine dry California figs in cold water for four hours. Drain, then place them in an enamelled saucepan with one and a half ounces granulated sugar, the rind of a quarter lemon, a small piece cinnamon stick, a gill claret and enough water to nearly cover the figs. Cover pan and slowly boil for twenty-five minutes, remove pan to a table and let stand for thirty minutes. Remove lemon rind and stick of cinnamon, pour figs in a deep compotier and serve.