赤ワイン煮（いちじくの赤ワイン煮）｜coris cookingさんのレシピ書き起こし

Leave the top stem intact and peel the skin thinly.

Put (A) in a hand pan and heat over medium-high heat.
After boiling, turn off the heat and add 1.
Bring to a boil over medium heat, then reduce heat to low.
Cover with a drop lid or kitchen paper.
Heat over low heat for 40 seconds, then turn off the heat.
Remove the lid of the hand pan and let it cool at room temperature.

Remove the figs and lemon peel from Step 2 and heat them over medium heat.
After boiling, lower the heat and simmer for 10 to 15 minutes, then turn off the heat when the amount of red wine has reduced to about 2/3.

Measure out 3 and add the same amount of sugar.
Stir over medium heat with a rubber spatula.
Once the sugar has melted, turn off the heat and add the figs.
Heat over medium heat and bring to a boil, then reduce heat to low and cover with a drop lid or kitchen paper.
Heat over low heat for 40 seconds, then turn off the heat.
Remove the lid of the hand pan and let it cool at room temperature.

Remove the figs from Step 4, heat the red wine over medium heat, bring to a boil, then add the figs back in.
Heat over low heat for 40 seconds, then turn off the heat.
Place the lid on the hand pot and let it cool to room temperature. Once it has cooled down, chill it in the refrigerator overnight and it's done.