| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruits, Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 1 |
|
Bottle dry white wine |
| 1 |
|
Continuous lemon peel spiral |
| 2 |
tb |
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
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