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.
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)
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)
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)