Figs in Port Wine Syrup

Figs in Port Wine Syrup – a recipe for eating like a diva

Eat & Tell with Annette Tomei

Why Figs in Port Wine Syrup is Diva Food

This recipe for Dried Figs in Port Wine Syrup is excerpted from a post I entitled Eating Like a Diva. Since it is the middle of winter and perfect heirloom tomatoes are only happy memories or dreams of the summer to come, I’ll offer a Diva-worthy winter recipe for Dried Figs in Port Wine Syrupthat you will be happy to put in your mouth…or someone else’s, if you’re lucky!

Using dried figs

Why dried figs? Well in winter, Diva foods like ripe, slutty tomatoes and thin-skinned Black Mission Figs are in short supply. However, dried figs are year-round staples.

But a dried fig on its own? Well, that’s just sad unless it’s chopped finely and baked into a biscotti or something equally satisfying. That’s why I like to plump them in the right poaching liquid. (I prefer dried figs in port wine.) As they absorb their marinade, the figs transform from shriveled memories of summer fun into something sultry, juicy, alluring. Suddenly, dried figs become a food of great sensuality. Try it. You’ll know exactly what I’m talking about!

Read the Eating Like a Diva intro

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Figs in Port Wine Syrup
Figs in Port Wine Syrup

This simple recipe turns dried figs into something truly sensual. Use them as a garnish or snack. 

Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: Dried Figs
Seasonal: Christmas, Holiday season, Valentine's Day, winter
Ingredient: Dried Figs
Servings: 2
Created by: Annette Tomei
  • 8 high quality dried California figs
  • 1 cup Port (good enough to drink but not the really good stuff - save that for drinking!)
  • 1 tbsp honey
  • 1 tbsp orange zest and 2fresh-squeezed juice
  • 1/2 vanilla bean split
  • Pinch of fine sea salt
  • Fresh ground black pepper
  1. In a heavy bottom, non-reactive 1-quart saucepan combine the figs, port, and honey.
  2. 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!).
  3. Split half of a vanilla pod, lengthwise. Inhale.
  4. Gently scrape the tiny black beans into the pot; place the pod in also.
  5. Heat the mixture to a simmer over medium heat.
  6. Gently simmer until the figs are plump and the liquid is a light syrup consistency. Season with salt and pepper.
  7. Cool to room temperature.

Serving Suggestions:

These figs are very versatile. My favorite way to serve them is with an assortment of great cheeses (Roaring 40's - an incredible, 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.



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