Figs Poached in White Wine and Fresh Thyme

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Recipe by Chef Kate

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

Ingredients Nutrition


  1. In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
  2. Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
  3. Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
  4. Remove figs with a slotted spoon and place in a ceramic bowl.
  5. Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
  6. Serve figs with some of the poaching liquid in individual bowls.

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