Figs in Port Wine Syrup
This simple recipe turns dried figs into something truly sensual. Use them as a garnish or snack.
Ingredients
- 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
Instructions
- 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.
Notes
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.