INGREDIENTS

8 high quality dried California figs
1 C Port (good enough to drink, but not the really good stuff - save that for drinking!)
1 T honey
1 orange, zest and 2 T fresh-squeezed juice
1/2 vanilla bean, split
Pinch of fine sea salt
Fresh ground black pepper

METHOD

In a heavy bottom, non-reactive 1-quart saucepan combine the figs, port, and honey. Zest the orange over the mixture and squeeze half of the orange into the pot while enjoying the exhilarating essence of the orange and the feel of the juice dripping through your fingers (mind the pits!). Split half of a vanilla pod, lengthwise. Inhale. Gently scrape the tiny black beans into the pot; place the pod in also. Heat the mixture to a simmer over medium heat. Gently simmer until the figs are plump and the liquid is a light syrup consistency. Season with salt and pepper. Cool to room temperature. This can be made up to 2 weeks in advance and stored in the refrigerator in an airtight container.

Serving:
These figs are very versatile. My favorite way to serve them is with an assortment of great cheeses (Roaring 40's - Australian blue cheese, Parmigiano reggiano, Epoisses de Bourgogne) and a good baguette.

You can also serve them alone, over ice cream, or as a base for sauce for pork or chicken.