Figs Poached in White Wine and Fresh Thyme
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
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DIRECTIONS
- 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.
- Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
- Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
- Remove figs with a slotted spoon and place in a ceramic bowl.
- Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
- Serve figs with some of the poaching liquid in individual bowls.
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