Roasted Figs in Port Wine on Fruit Bread with Apricot Marmalade Recipe from GourmetFoodPlaza.com

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Roasted Figs in Port Wine on Fruit Bread with Apricot Marmalade
Lovely, rich burgundy-colored figs and sauce accompany golden-brown pain perdu made with fruit bread. You may use any fruit bread for this dish, your own recipe or a loaf from the bakery. Note that the figs soak in the wine marinade overnight.
Serves 4
	Figs
2 cups	port
2 cups	red wine
1 tbsp	confectioners' sugar
1	3-inch stick cinnamon
1	vanilla bean, split
4	violet figs

	*Apricot Compote*
8	apricots, peeled, halved and pitted
	the weight of the apricots, in confectioners' sugar

	Pain Perdu
2	egg yolks
1	egg
1/4 cup	sugar
1 cup	cold milk
8 slices	fruit bread
1/2 cup	unsalted butter
2 cups	confectioners' sugar

	To prepare the figs:
-	Combine the port, red wine, sugar, cinnamon and vanilla bean in a heavy saucepan and bring to a boil over medium-high heat.
-	Put the figs in a heatproof bowl and pour the wine mixture over them to cover.
-	Let cool.
-	Cover with plastic wrap and chill overnight in the refrigerator.

	To prepare the apricots:
-	Combine the apricots and sugar in a medium saucepan and cook over medium heat until the apricots have softened and lost their shape.
-	Put in a small bowl, cover with plastic wrap and chill in the refrigerator.

	To finish the dish:
-	Mix the eggs, sugar and milk together in a large bowl and add the bread slices.
-	Let soak for 30 minutes.

-	In a large sauté pan or skillet over medium heat, melt half of the butter and let cook until chestnut color.
-	Spread the confectioners' sugar on a plate and dip the soaked bread in the sugar.
-	Place the bread in the melted butter and cook until golden brown.
-	Remove and set aside; keep warm.
-	In the pain perdu pan, melt the remaining butter and add the figs.
-	Baste with spoonfuls of the wine mixture, cooking the mixture down each time until it turns to syrup before adding more.

	*To serve:*
-	Put two slices of pain perdu on each plate.
-	Add a large tablespoon of apricots to each.
-	Quarter the figs, cutting not quite all the way through, and open them out.
-	Place a fig on each dish and drizzle the fig-wine syrup around the plates.

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