Fig and Orange Salad

In a saucepan, mix the rice wine with plum wine, honey, cinnamon stick as well as the orange peel and dilute with a little water if necessary. Peel the figs, cut them in half and add them. Heat slowly, but do not boil vigorously, cover and let steep for a few minutes over moderate heat. After about 3-4 minutes, remove from heat, remove the cinnamon stick and let the figs cool in the pot. Meanwhile, peel the oranges, separate them into wedges and remove the white membranes. Briefly toast the pistachios or pine nuts in a pan without adding any fat, remove from the heat and let cool. Arrange the orange slices and figs as attractively as possible (in a star shape, for example) and pour the marinade over them. Sprinkle the roasted pistachios on top.

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