Figs Poached in White Wine And Fresh Thyme

1. 1

   In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.

2. 2

   Lower heat and cook, stirring constantly, until honey is completely dissolved.

3. 3

   Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.

4. 4

   Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.

5. 5

   Remove figs with a slotted spoon and place in a ceramic bowl.

6. 6

   Reduce poaching liquid to about 1 1/2 cups.

7. 7

   Spoon over figs and chill.

8. 8

   Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.