Poached Figs

Filed in archive Ingredient Spotlight on September 16, 2008

One of the benefits of living in the country in a Mediterranean climate is the unbelievable number of fig trees that grow out of almost every nook and cranny in the village.

With numerous trees come bountiful fruit. Every day when I take the dogs for a walk I nibble a few - some purple, some green - all ripe, super sweet and delicious! It pains me to see so many fall to the ground, creating feasts for wasps and flies.




This is one of the most succulent, simple recipes using fresh figs!
I found it online at cuisine.com.au.

Poached Fresh Figs in Marsala

* 1 ½ cups marsala or red wine
* ½ cup orange juice
* 2 tbsp orange zest
* 2 tbsp honey
* 1 vanilla bean, split in half
* 2 sprigs fresh lemon thyme
* 8 fresh black figs, halved

In a stainless steel pot, simmer the marsala with the orange juice, zest, honey, vanilla bean and thyme on a medium heat for five minutes. Remove from the stove and pour over the fig halves.
Allow to cool and marinate in the liquid at room temperature.
Serve the figs in a shallow bowl by layering a slice of toasted panettone with fig halves, some syrup and a dollop of mascarpone or yoghurt.
Serve with toasted panettone or crunchy biscotti, dollops of mascarpone, ice cream or natural yoghurt.
Serves 4