Vanilla Port Poached Figs with Honey Cream Recipe - Allrecipes.com
Vanilla Port Poached Figs with Honey Cream Recipe
  • READY IN 55 mins

Vanilla Port Poached Figs with Honey Cream

Recipe by  

"Fresh figs poached in a rich reduction of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2008

this is sooooo good. Did this for a dinner party.... everyone loved an praised it. I even had to pass the recipe on. You can also just at creek Joghurt instead of the cream ...but still drizzel with honey.

 
Most Helpful Critical Review
Aug 20, 2014

Haven't made it yet, but these instructions seem poorly done: "being careful not to reduce liquid too much." How much is too much? How much finished volume are we supposed to have? Give us a target.

 

12 Ratings

Jul 14, 2008

This is an awesome dish!!! In addition to the vanilla extract I added half a vanilla bean. If anyone wants to try this and has never worked with real vanilla before: Cut the bean in half and store the remaining half; cut away the tip of the other end; using a small paring knife, insert the tip of the knife, blade-up, into either end of the bean and slice along the flat side (this motion should be slow and careful to avoid cutting yourself); using the knife, carefully open the split seam using one finger to hold open the section closest to you; using the sharp end of the blade scrape away all of the tiny seeds within the open bean (they are smaller than a grain of sand); repeat the last step as many times as necessary to remove all the tiny seeds, turning the bean around to get at the seeds where you hold the bean open; the seeds AND bean all go into the port base to simmer with the rest of the ingredients.

 
Jul 06, 2008

I'm not a huge fan of fresh figs so this recipe sounded great considering the lovely fragrant spices and the honey...:) I made a few changes - I didn't have port so I used red wine instead. I sliced the figs in fours so they would absorb even more of the flavors and I added some maple syrup. I served everything over two small scoops of vanilla ice cream - yum!

 
Apr 08, 2009

This recipe is easy and amazing. The flavors blend together well without overpowering each other. This recipe also works great with pears.

 
Nov 22, 2011

Seriously delicious! I will make it again and again and again.

 
Feb 17, 2013

I have made this recipe several times with great results. I won a first place ribbon at our Mid-State Fair in 2011 using this recipe with just one big change. I canned the figs using a water bath method. They were firm and plump and turned out deliciously. If you are into figs this is truly a winner. I added the cream and honey later after opening each jar. Lovely presentation. I think using a vanilla bean is a great addition too.

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 66.5 g
  • 21%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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