Vanilla Port Poached Figs with Honey Cream Recipe

Vanilla Port Poached Figs with Honey Cream Recipe

  • 12 fresh figs
  • 1/2 cup heavy whipping cream
  • 1/2 cup sour cream
  • 1/4 cup honey
  • pinch of salt
  • 1 1/2 cups port
  • 2 cinnamon sticks
  • 2 peppercorns
  • 2 whole cloves
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • 1 tablespoon balsamic vinegar
  • 1 lemon, zested
  • 1 orange, zested
  • fresh mint
  1. Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch “X” into the top of each fig. Set aside.
  2. In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
  3. Pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
  4. To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.
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