Fresh Figs And Peaches In Wine Recipes
FIGS POACHED IN WHITE WINE AND FRESH THYME
If you are lucky enough to have a fig tree (or a neighbor with a fig tree) you can have this wonderful dish for the cost of a modest bottle of white wine. If you have neither, the splurge may well be worth it. Non-vegans can top their figs with crème fraiche or whipped cream. Any excess poaching liquid should be saved--it's lovely over almost anything. Cooking time includes half an hour for chilling. From Kitchen Herbs by Sal Gilbertie
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
- Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
- Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
- Remove figs with a slotted spoon and place in a ceramic bowl.
- Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
- Serve figs with some of the poaching liquid in individual bowls.
Nutrition Facts : Calories 247.7, Fat 0.5, SaturatedFat 0.1, Sodium 7, Carbohydrate 48, Fiber 4.4, Sugar 41.6, Protein 1.3
WINE-POACHED FIGS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.
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