Vanilla Port Poached Figs with Honey Cream |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Fresh figs poached in a rich reduction of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream. Ingredients:
12 fresh figs |
1/2 cup heavy whipping cream |
1/2 cup sour cream |
1/4 cup honey |
pinch of salt |
1 1/2 cups port |
2 cinnamon sticks |
2 peppercorns |
2 whole cloves |
1 tablespoon honey |
2 teaspoons vanilla extract |
1 tablespoon balsamic vinegar |
1 lemon, zested |
1 orange, zested |
fresh mint |
Directions:
1. Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch X into the top of each fig. Set aside.
2. In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
3. Pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
4. To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.
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