Fresh figs poached in a rich reduction of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream.
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 with honey.
Read Morethis 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 with honey.
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 store the remaining half; cut away the tip of the other end; using a small paring knife, insert the tip of the knife, blade-up, into either end of the bean and slice along the flat side (this motion should be slow and careful to avoid cutting yourself); using the knife, carefully open the split seam using one finger to hold open the section closest to you; using the sharp end of the blade scrape away all of the tiny seeds within the open bean (they are smaller than a grain of sand); repeat the last step as many times as necessary to remove all the tiny seeds, turning the bean around to get at the seeds where you hold the bean open; the seeds AND bean all go into the port base to simmer with the rest of the ingredients.
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 sliced the figs in fours so they would absorb even more of the flavors and I added some maple syrup. I served everything over two small scoops of vanilla ice cream - yum!
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 bath method. They were firm and plump and turned out deliciously. If you are into figs this is truly a winner. I added the cream and honey later after opening each jar. Lovely presentation. I think using a vanilla bean is a great addition too.
