Best Figs And Dried Cherries Poached In Vanilla Honey Syrup With Pistachios Recipes

Poached Fresh Figs image

Yield serves 10 to 12

Number Of Ingredients 8

1 cup sugar
1/2 cup water
3 tablespoons freshly squeezed lemon juice
2 pounds ripe but firm fresh figs
Zest of 1 lemon, peeled in strips about 1/2 inch wide
2 bay leaves, preferably fresh
Recommended Equipment
A heavy-bottomed 9-inch sauté pan, 3 inches deep

Steps:

Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.

Honey-and-Thyme-Poached Figs image

Yield Serves 4

Number Of Ingredients 8

1 cup Sauternes or other dessert wine
1/2 cup apple juice
1 tablespoon honey, or to taste
1/2 teaspoon fresh thyme leaves
1/4 teaspoon vanilla
1/2 pound dried Calimyrna figs, stemmed, halves,and each half cut into 5 thin strips
mascarpone, crème fraîche or sour cream as an accompaniment
1 tablespoon julienne strips of lemon zest

Steps:

In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest.