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Stewed Figs and Raisins

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