Figs poached in white wine & fresh thyme
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| 1 | Bottle dry white wine | |
| 1 | Continuous lemon peel spiral | |
| 2 | tablespoons | Fresh lemon juice |
| 6 | Sprigs fresh thyme | |
| 2 | Bay leaves | |
| 4 | White peppercorns | |
| 2½ | pounds | Fresh figs |
| Lightly whipped cream | ||
Directions
In a large, nonaluminum 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 1⅕ cups. Spoon over figs and chill. Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or creme fraiche. Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food forum December 30, 1991.
Related recipes
- Figs
- Figs and clementines poached in port
- Figs in red wine with blue cheese
- Figs mushroom puree
- Figs poached in marsala
- Figs poached in red wine with oranges and mascarpone cream
- Figs poached in white wine and fresh thyme
- Figs with ricotta
- Honey-and-thyme-poached figs
- Poached figs
- Poached figs in spiced honey syrup
- Poached figs in spiced red wine with vanilla gelato (mf)
- Poached fresh figs
- Poached fresh figs in red wine (fichi freschi in vino ros
- Preserved figs
- Red-wine-poached figs with vanilla ice cream
- Stewed figs -- with variations
- Stuffed fresh figs
- Venison with figs
- Warm poached figs with fresh raspberries