Poached Figs With Lavender

1. 1

   In a saute pan large enough to contain all the figs, melt the butter. Add the wine, vinegar and lavender and bring to a boil. Allow it to reduce to about half. Add the figs, standing them up in the pan with their stems up. Spoon the hot reduction over the figs to coat. Cover the pan and allow the figs to simmer for about 3 minutes. Remove from heat, spoon more sauce over figs and allow to sit covered in the pan until ready to serve.

2. 2

   To serve: place three figs on a dessert plate and drizzle with the sauce, add a scoop of vanilla or caramel ice cream if desired.

* Per serving · 4 servings · Values may vary.

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