Poached figs with honey cream

    (13)
    55 min

    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.


    3 people made this

    Ingredients
    Serves: 4 

    • 12 fresh figs
    • 120ml whipping cream
    • 120g soured cream
    • 4 tablespoons honey
    • pinch of salt
    • 350ml 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

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. 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.
    2. 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.
    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 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.
    4. 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.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (8)

    by
    23

    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.  -  11 Aug 2006  (Review from Allrecipes US | Canada)

    by
    22

    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.  -  14 Jul 2008  (Review from Allrecipes US | Canada)

    by
    13

    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!  -  06 Jul 2008  (Review from Allrecipes US | Canada)

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