Chef Kate's Note:
If you are lucky enough to have a fig tree (or a neighbor with a fig tree) you can have this wonderful dish for the cost of a modest bottle of white wine. If you have neither, the splurge may well be worth it. Non-vegans can top their figs with crème fraiche or whipped cream. Any excess poaching liquid should be saved--it's lovely over almost anything. Cooking time includes half an hour for chilling. From Kitchen Herbs by Sal Gilbertie
My Private Note
Units: US | Metric
- 1In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
- 2Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
- 3Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
- 4Remove figs with a slotted spoon and place in a ceramic bowl.
- 5Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
- 6Serve figs with some of the poaching liquid in individual bowls.
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Nutritional Facts for Figs Poached in White Wine and Fresh Thyme
Serving Size: 1 (266 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 247.7
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 7.0 mg
- Total Carbohydrate 48.0 g
- Dietary Fiber 4.3 g
- Sugars 41.6 g
- Protein 1.2 g
The following items or measurements are not included: