Spiced Poached Figs with Pinot Noir Syrup
To poach pears, peel 4 firm ripe pears, add to the simmering syrup, and poach for 20 minutes or until the pears can easily be pierced with a sharp paring knife. Remove the pears and reduce the syrup as directed.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Five Ingredients or LessYes
Taste and Texturefruity, sweet, winey
Type of Dishdessert, fruit
- 3 cups pinot noir or other robust red wine
- 1 cup cold water
- 1 cup sugar
- 12 whole black peppercorns
- 3 whole cloves
- 1 (2-inch) cinnamon stick
- 1 sprig fresh thyme
- 16 large firm ripe figs
- Creme Anglaise
Prepare the syrup: In a nonreactive saucepan, combine all the ingredients except the figs and Crême Anglaise and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool.
Reheat the mixture to a simmer, add the figs, and poach for 4 to 5 minutes until they begin to puff up. Using a slotted spoon, transfer the figs to a shallow baking pan and let cool.
Place syrup back over high heat and simmer vigorously over high heat for about 30 minutes until reduced to 1 cup. Cool.
Serve the figs with the syrup and accompanied by Crême Anglaise.
1997 Christopher Idone