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

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.

 
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.

 

11 Ratings

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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