Figs Poached in White Wine and Fresh Thyme Recipe

 
    * 1/2 cup honey
    * 1 bottle dry white wine
    * 1 continuous lemon peel spiral
    * 2 Tablespoons fresh lemon juice
    * 6 sprigs fresh thyme
    * 2 bay leaves
    * 4 white peppercorns
    * 2-1/2 pounds fresh figs
    * Lightly whipped cream

 
In a large, non-aluminum 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.


I can eat fresh figs every day when they are in season from July through the early fall months, but even then I can't seem to get enough. 

This is the best way to cook fresh figs- they're only lightly cooked so you don't lose the fresh taste. They need only a few minutes to become infused with the flavor of the wine. 

1 cup sugar 
3 cups dry Italian red wine (such as Chianti or Spanna) 
18 fresh ripe figs 

1. Combine the sugar and wine in a large heavy-bottomed non-aluminum casserole or saucepan that is large enough to hold the figs in one layer. Place over medium-high heat and cook, stirring, until the sugar is dissolved. Holding the figs by their stems, place the figs into the wine-and-sugar mixture. Reduce the heat to medium, cover the casserole, and cook for 7 to 10 minutes, until the figs are tender and a deep brown color. 

2. Using a slotted spoon, carefully transfer the figs to a large serving platter. Raise the heat under the casserole to medium-high and cook for 5 to 7 minutes longer, until the liquid becomes thick and syrupy. Pour the wine syrup over the figs and allow to cool to room temperature before serving.