Fresh Figs and Plums in Manzanilla

1. 1

   In a medium saucepan, cook the sherry with the sugar, bay leaves and lemon zest over moderately high heat, stirring, just until the sugar dissolves.

2. 2

   Transfer the sherry mixture to a large bowl and let cool.

3. 3

   Add the figs and plums and let stand for 15 minutes, tossing occasionally.

4. 4

   Discard the bay leaves.

5. 5

   Serve the sherried fruit in shallow bowls topped with a dollop of creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.