- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
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.
Nutritional information does not include Creme Anglaise. For nutritional information on Creme Anglaise, please follow the link above.