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.
1/2 cup water
1/4 cup sugar
1 cup ruby port
4 thin slices of lemon
1/2 cinnamon stick
1/2 vanilla bean, split lengthwise
8 dried plump black Mission figs, halved lengthwise
How to Make It
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.
The poached figs can be refrigerated in the port syrup for up to 3 days. Serve at room temperature.