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Spiced Poached Figs with Pinot Noir Syrup

Updated February 23, 2016

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.

Serves4

Cooking Methodpoaching

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, peanut free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturefruity, sweet, winey

Type of Dishdessert, fruit

Ingredients

  • 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 

Instructions

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.

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