- 12 fresh figs
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- 1/4 cup honey
- pinch of salt
- 1 1/2 cups 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
- Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside.
- In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
- 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 flavors. Bring mixture to a 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 center 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.
04/14/2018
recipepes.com
Vanilla Port Poached Figs with Honey Cream, recipe
PT15M
PT1H
5
455 calories
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