Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1/2 cup honey
- 1 bottle dry white wine
- 1 continuous lemon peel spiral
- 2 Tablespoons fresh lemon juice
- 6 sprigs fresh thyme
- 2 bay leaves
- 4 white peppercorns
- 2-1/2 pounds fresh figs
- Lightly whipped cream
Preparation:
In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute. Remove figs with a slotted spoon and place in a ceramic bowl.
Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill. Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or creme fraiche.
Recipe Source: Kitchen Herbs by Sal Gilbertie (Bantam Doubleday Dell)
Reprinted with permission.
Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute. Remove figs with a slotted spoon and place in a ceramic bowl.
Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill. Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or creme fraiche.
Recipe Source: Kitchen Herbs by Sal Gilbertie (Bantam Doubleday Dell)
Reprinted with permission.
