| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts, Fruits |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 1 |
|
Bottle dry white wine |
| 1 |
|
Continuous lemon peel spiral |
| 2 |
T |
Fresh lemon juice |
| 6 |
|
Sprigs fresh thyme |
| 2 |
|
Bay leaves |
| 4 |
|
White peppercorns |
| 2 1/2 |
lb |
Fresh figs |
|
|
Lightly whipped cream |
INSTRUCTIONS
In a large, nonaluminum saucepan, combine honey and wine; bring to a
boil. Lower heat and cook, stirring constantly, until honey is
completely dissolved. Add lemon peel, lemon juice, thyme, bay leaves,
and peppercorns. Place figs in wine syrup and poach over low heat,
uncovered, for four minutes, turning figs every minute. Remove figs
with a slotted spoon and place in a ceramic bowl. Reduce poaching
liquid to about 1 1.2 cups. Spoon over figs and chill. Serve figs
with some of the poaching liquid in individual bowls, topped with
whipped cream or creme fraiche. Note: From Kitchen Herbs by Sal
Gilbertie. Downloaded from Compuserve food forum December 30, 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”