Ingredients55 m servings 478 cals
- 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.
- 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.
- 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.
- 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.
Per Serving: 478 calories; 17.7 g fat; 66.5 g carbohydrates; 3.4 g protein; 53 mg cholesterol; 76 mg sodium. Full nutrition
ReviewsRead all reviews 8
this is sooooo good. Did this for a dinner party.... everyone loved an praised it. I even had to pass the recipe on. You can also just at creek Joghurt instead of the cream ...but still drizzel ...
This is an awesome dish!!! In addition to the vanilla extract I added half a vanilla bean. If anyone wants to try this and has never worked with real vanilla before: Cut the bean in half and...
I'm not a huge fan of fresh figs so this recipe sounded great considering the lovely fragrant spices and the honey...:) I made a few changes - I didn't have port so I used red wine instead. I s...
This recipe is easy and amazing. The flavors blend together well without overpowering each other. This recipe also works great with pears.
I have made this recipe several times with great results. I won a first place ribbon at our Mid-State Fair in 2011 using this recipe with just one big change. I canned the figs using a water bat...
I forget to take a picture dang it!! Was absolutely delicious and I'll be making it again for sure!! I think this would be excellent with pears too. Yummy!!!!