For wine: 3 ½ pounds peeled figs ¾ cup water 1 ¼ cups white wine 1 bay leaf 5 cloves For dough: 7 ¼ cups flour ¾ cup semolina 2 eggs 3 tablespoons + 1 teaspoon water ¾ cup extra virgin olive oil 2 lemons vanilla to taste 1 tablespoon salt
Put the wine, water, ripe figs (peeled and quartered), bay leaf and cloves in a large pot over medium heat. Boil for about two hours to reduce, then strain.
Make a well in the flour and semolina on a work surface. Add eggs, salt, lemon juice and zest, water, vanilla and mix well to form a soft, uniform dough. Allow to rest for 10 minutes.
With a pasta machine, roll the dough into thin sheets (less than 1/16 inch) and cut lengthwise with a pastry wheel into strips about 1 ½ inches wide and 12 inches long. Loosely fold each strip in half lengthwise. Pinch at intervals and at the ends. Form rosettes by loosely rolling the strip into a wheel. Pinching it in at intervals and at the end to fasten.
Place on a baking sheet lined with parchment paper and allow to dry for 12 hours. Bake at 350°F for about 15 minutes until evenly browned or fry in a large pot of hot oil (check temperature of oil by dropping in a small piece of dough). Pour the wine mixture into a pan and reheat over low heat. Place fritters in the mixture for a few seconds, then remove and drain (not too much, since they should be well coated with the vin cotto).
A dessert that contains the flavors of fruit, spices and sweetness that are pleasingly well-balanced. A white wine that is golden yellow in color with hints of ripe fruit such as apricot with a floral bouquet of acacia, linden, broom and pleasing tropical fruit notes; a refined and well-balanced wine. Moscato di Trani Passito D.O.C.
To adhere properly to the pinwheels, the vin cotto must reach a consistency that is similar to that of a dense syrup or honey. The pinwheels' dough must be rather dry and not very elastic in order to maintain the desired shape and not collapse upon itself during kneading.