Figs in Pedro Ximenez

1. 1

   Snip the stems off the figs.

2. 2

   Put them in a small saucepan with the sherry, honey, and water to cover.

3. 3

   Bring to a boil, then lower the heat, cover the pan, and simmer until the figs are soft and succulent, about 45 minutes.

4. 4

   (Even though theyll feel tender when you press one with a finger before that much time has passed, they do need to cook for the full amount of time.)

5. 5

   Turn off the heat and remove the figs to a serving dish with a slotted spoon, leaving the liquid behind.

6. 6

   Cut some or all of the figs in half to expose their seeds.

7. 7

   Bring the poaching liquid to a boil and cook until bubbles cover the surface and the texture is syrupy when you tilt the pan-about 5 minutes.

8. 8

   Pour the syrup over the figs, cover the dish, and let stand until youre ready to serve them.

9. 9

   Place a few figs in individual small bowls for each person and serve with a spoonful of creme fraiche around them.

10. 10

    Enjoy at room temperature or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.