INGREDIENTS:
12 fresh, ripe medium figs
1/4 cup honey
4 cups port wine
pinch of salt
1/4 cup balsamic vinegar
2 lemons, zested
2 oranges, zested
2 whole cloves
2 cinnamon sticks
3 star anise
8 peppercorns
Honeyed Cream
½ cup heavy cream
½ cup sour cream
1 tablespoon honey
Mint leaves, for garnish
METHOD:
Trim a thin slice from the bottoms of the figs, and set aside.
Combine honey, port, salt, vinegar, lemon and orange zests, cloves, cinnamon, anise, and peppercorns in a large saucepan. Heat to boiling; reduce heat. Add figs and simmer for 5 minutes. Set aside to cool.
Meanwhile, whip heavy cream, sour cream, and honey together until fluffy. Divide and spoon onto 6 individual serving plates. Arrange figs on top and drizzle with poaching liquid and garnish with mint leaves.
YIELD: 6 servings, 2 figs each
SOURCE: Recipe from Max’s Bistro, Fresno, California, CaliforniaFigs.com
