Ingredients for Poached Figs
- Not used; recipe calls for 1 pound ripe fresh figs
- Not used; recipe calls for 1/4 cup red wine
- 1/4 cup red wine
- Not used; recipe calls for 1/2 cup granulated sugar
- Not used; recipe calls for 1/4 cup orange juice
- 4 whole cloves
- 2 star anise
- 1 cinnamon stick
- 1 cup whipped cream (or 2 tablespoons per serving for 8 servings)
- 2 tablespoons + 2 teaspoons slivered almonds (or 1 teaspoon per serving for 8 servings)
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 1 pound ripe fresh figs
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How to Make Poached Figs
- In a medium saucepan, combine 1 cup water, 1/2 cup granulated sugar, 1/4 cup red wine, 1 cinnamon stick, 4 whole cloves, 2 star anise, 1/4 cup orange juice, and 1 tablespoon lemon juice.
- Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 2-3 minutes to allow the alcohol to evaporate.
- Gently add 1 pound ripe fresh figs to the simmering syrup.
- Reduce heat to low, cover the saucepan, and simmer for 40 minutes, or until the figs are tender and the syrup has thickened to a syrupy consistency.
- Remove the saucepan from the heat and let the figs cool completely in the syrup.
- Carefully remove the cinnamon stick, cloves, and star anise from the syrup.
- Spoon the poached figs and syrup into 8 dessert glasses.
- Top each serving with a dollop of whipped cream (approximately 2 tablespoons per serving) and a sprinkle of slivered almonds (about 1 teaspoon per serving).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
181g
Fat
4g
Carbs
19g
