Wine-Poached Figs

1. 1

   Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil.

2. 2

   Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes.

3. 3

   Remove from the heat and stir in the thyme sprigs.

4. 4

   Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.