About this recipe:Fresh figs poached in a rich reduction of port wine, vanilla, spices and orange zest. Served with a thickened cream that has been lightly sweetened with honey.
12 fresh figs
120ml whipping cream
120g soured cream
4 tablespoons honey
pinch of salt
2 cinnamon sticks
2 whole cloves
1 tablespoon honey
2 teaspoons vanilla extract
1 tablespoon balsamic vinegar
1 lemon, zested
1 orange, zested
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Method Prep:20min › Cook:35min › Ready in:55min
Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1cm "X" into the top of each fig. Set aside.
In a bowl, beat whipping cream together with soured cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 4 tablespoons honey and a pinch of salt. Cover and chill.
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 flavours. Bring mixture to the 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 centre 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.