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Spiced Poached Figs with Pinot Noir Syrup Recipe-1784

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Yield: Serves 4


For the syrup:

  • 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


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.


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.

© 1997 Christopher Idone

Note from Cookstr's Editors

Nutritional information does not include Creme Anglaise. For nutritional information on Creme Anglaise, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

528kcal (26%)
90mg (9%)
5mg (9%)
18mcg RAE (1%)
0mg (0%)
3mg (0%)
0g (1%)
1g (1%)
1mg (5%)

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