Vanilla Port Poached Figs with Honey Cream

Directions

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

Methods :

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.