Spiced Port Poached Figs with Honeyed Cream



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


Trim thin slice from bottoms of figs, set aside.

Combine honey, port, salt, vinegar, lemon and orange zests, cloves, cinnamon, anise, and peppercorns in large saucepan. Heat to boiling; reduce heat. Add figs and simmer for 5 minutes. Set aside to cool.

Meanwhile, whip creams 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

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