1 cup dry white wine
1/4 cup honey, or to taste
6 whole dried white or black figs
Water as needed
1/8 teaspoon cinnamon
Generous pinch freshly ground black pepper
Pinch salt
1 teaspoon vanilla extract
2/3 mascarpone cheese or whipped cream with vanilla
Method:
Combine the wine, honey and figs in a 3- or 4-quart non-reactive saucepan. Add enough water to barely cover the figs. Stir in the cinnamon, pepper, salt and vanilla. Bring to a simmer. Cook partially covered for about 30 minutes or until figs are tender, but not falling apart. If making ahead, cool and refrigerate the fruit in its syrup.
Serve by setting room-temperature figs, stem-side up, on two dessert dishes. Boil down cooking liquid until syrupy (about 8 to 10 minutes). Spoon over the fruit. Place a generous daub of mascarpone or whipped cream next to each serving. Serves two.
1/4 cup honey, or to taste
6 whole dried white or black figs
Water as needed
1/8 teaspoon cinnamon
Generous pinch freshly ground black pepper
Pinch salt
1 teaspoon vanilla extract
2/3 mascarpone cheese or whipped cream with vanilla
Method:
Combine the wine, honey and figs in a 3- or 4-quart non-reactive saucepan. Add enough water to barely cover the figs. Stir in the cinnamon, pepper, salt and vanilla. Bring to a simmer. Cook partially covered for about 30 minutes or until figs are tender, but not falling apart. If making ahead, cool and refrigerate the fruit in its syrup.
Serve by setting room-temperature figs, stem-side up, on two dessert dishes. Boil down cooking liquid until syrupy (about 8 to 10 minutes). Spoon over the fruit. Place a generous daub of mascarpone or whipped cream next to each serving. Serves two.
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