Name: Honey-and-Thyme-Poached Figs
Yield: Serves 4
Ingredients: 1 cup Sauternes or other dessert wine; 1/2 cup apple juice; 1 tablespoon honey, or to taste; 1/2 teaspoon fresh thyme leaves; 1/4 teaspoon vanilla; 1/2 pound dried Calimyrna figs, stemmed, halves,and each half cut into 5 thin strips; mascarpone, crème fraîche or sour cream as an accompaniment; 1 tablespoon julienne strips of lemon zest

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4

Ingredients

1 cup Sauternes or other dessert wine

1/2 cup apple juice

1 tablespoon honey, or to taste

1/2 teaspoon fresh thyme leaves

1/4 teaspoon vanilla

1/2 pound dried Calimyrna figs, stemmed, halves,and each half cut into 5 thin strips

mascarpone, crème fraîche or sour cream as an accompaniment

1 tablespoon julienne strips of lemon zest

Preparation

In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest.

TagsDessert Fruit Dessert Fig Fruit Gluten Free Nut Free Quick Easy Simmer Gourmet

Recipe notes

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.