Vanilla Port Poached Figs with Honey Cream recipe
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Ingredients
- 12 fresh figs ½ cup heavy whipping cream ½ cup sour cream ¼ cup honey pinch of salt 1 ½ 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
Nutrition Info
- 477.8 caloriescarbohydrate: 66.5 gcholesterol: 53.4 mgfat: 17.7 gfiber: 7.1 gprotein: 3.4 gsaturatedFat: 10.7 gservingSize: -sodium: 75.7 mgsugar: 54.6 gtransFat: : -unsaturatedFat: : -
Directions Vanilla Port Poached Figs with Honey Cream
Directions
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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.
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.
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.
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.