My F&W
quick save (...)

Figs Poached In Port

  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD

These poached figs make a delicious accompaniment to cakes and ice creams. Double the recipe to use them as a dessert on their own or served with butter cookies.

  1. 1/2 cup water
  2. 1/4 cup sugar
  3. 1 cup ruby port
  4. 4 thin slices of lemon
  5. 1/2 cinnamon stick
  6. 1/2 vanilla bean, split lengthwise
  7. 8 dried plump black Mission figs, halved lengthwise
  1. In a medium saucepan, combine the water and sugar and bring to a boil. Add the port, lemon slices, cinnamon stick and vanilla bean. Cover and simmer over low heat for 15 minutes. Add the figs, cover and simmer until tender, about 15 minutes. Let cool slightly and remove the lemon slices, cinnamon stick and vanilla bean from the syrup.
Make Ahead The poached figs can be refrigerated in the port syrup for up to 3 days. Serve at room temperature. Serve With Cinnamon Financiers with Figs.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.