"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Vanilla Port Poached Figs with Honey Cream Recipe

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This recipe for Vanilla Port Poached Figs with Honey Cream, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 fresh figs
1/2 c. heavy whipping cream
1/2 c. sour cream
1/4 c. honey
pinch of salt
1 1/2 cups port
2 cinnamon sticks
2 peppercorns
2 whole cloves
1 tbl. honey
2 tsp. vanilla extract
1 tbl. balsamic vinegar
1 lemmon, zested
1 orange, zested
fresh mint

Directions:
Directions:
1. Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside.
2. In a bowl, beat whipping cream together with sour cream until stiff peaks form. Gently fold in 1/4 cup of honey and a pinch of salt. Cover and refrigerate.
3. Pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tbl honey, vanilla extract, balsamic vinegar.and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
4. To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min. cook time 35 min.
Personal Notes:
Personal Notes:
Outstanding!

 

 

 

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