Spiced Port Poached California Figs with Honeyed Cream

  • Yield: 6 servings


12-- fresh California figs
1/4cup honey
4cups port wine
pinch salt
1/4cup balsamic vinegar
2-- lemons, zested
2-- oranges, zested
2whole cloves
2-- cinnamon sticks
3-- star anise
8-- peppercorns
Honeyed Cream:
1/2cup heavy cream
1/2cup sour cream
1tablespoon honey
-- Mint leaves; for garnish


  1. Trim thin slice from the bottom of figs; set aside.  Combine honey, port, salt, vinegar, lemon and orange zest, cloves, cinnamon, anise, and peppercorns in saucepan.  Heat to boiling; reduce heat.  Add figs and simmer for 5 minutes.  Set aside to cool.
  2. Meanwhile, whip creams and honey together until fluffy.  Divide and spread Honeyed Cream onto serving plates; arrange figs on top and drizzle wth poaching liquid and garnish with mint leaves.

Recipe courtesy of the California Fig Advisory Board