- 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
- 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.