Poached Figs with Honey, Orange and Spices

Is it fall yet?? With a mouth full of these Poached Figs with Honey, Orange and Spices, it sure feels like it.

Recipe by Ronnie Fein via The Modern Kosher Kitchen on August 30, 2016

Prep time: PT10M

Cook time: PT30M

Total time: PT40M

Rating

5 stars (3 reviews)

Keywords

Desserts with Wine, Fall Desserts, Fig Recipes, Figs, Gluten Free Desserts, Healthy Desserts, Jewish Desserts, Poached Figs, Ronnie Fein, Dessert, Gluten Free, Holidays

Ingredients

1 cup 235 ml sweet white wine (I used some leftover Pinot Grigio I had and it worked great!)
1 cup 235 ml water
1/2 cup 160 g honey
4 green cardamom pods (slightly crushed)
6 allspice berries or clover (I used clover)
6 whole black peppercorns
2 strings orange pell (2 inches (5 cm) long)
8 large fresh figs
1 to 2 tablespoons 10 to 20 g crushed toasted almonds

Cuisine

Jewish

Steps

Combine the wine, water, honey, cardamom pods, clover, peppercorns and orange peel in a saucepan over medium-high heat.
Bring the liquid to a boil, reduce to a simmer, and cook for 15 minutes.
Add the figs and simmer for about 10 minutes or until the fruit is tender but not soft or mushy.
Remove the pan from the heat, remove the figs to a dish and let cool.
Strain the liquid (discard the cardamom, clover, peppercorns, and orange peel) and pour the strained liquid back into the pan.
Boil the liquid over high heat until it is syrupy. Let the syrup cool.
Cut the figs into quarters and place 8 pieces on each of the 4 dessert dishes.
Drizzle with syrup and sprinkle with nuts. (If the syrup has firmed, heat it for a minute or so over medium heat to liquify.)