Figs Poached with Red Wine and Tea

Ingredients

• 3/4 cup brandy
• 3/4 cup dry red wine
• 3/4 cup honey
• 2 tablespoons grated orange rind
• 1 tablespoon grated lemon rind
• 2/3 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup strong-brewed black tea
• 2 whole cloves
• 2 (3-inch) cinnamon sticks
• 1 (6-inch) vanilla bean, split lengthwise
• 1 (8-ounce) package dried figs or other dried fruits
• 3/4 cup vanilla low-fat ice cream
• Lemon zest (optional)

Preparation

1. Combine first 11 ingredients in a medium saucepan. Stir well; bring to a boil over medium heat. Reduce heat; simmer 30 minutes. Strain brandy mixture through a sieve into a bowl, and discard solids. Return brandy mixture to pan. Add figs; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until figs are soft. Remove figs from pan, reserving brandy mixture. Let figs cool slightly; cut each fig in half.
2. Arrange 5 fig halves on each of 6 dessert dishes; drizzle 1 1/2 tablespoons brandy syrup over figs. Top each serving with 2 tablespoons ice cream. Garnish with lemon zest, if desired.
3. Note: This can be made a day ahead; cover and chill, and bring back to room temperature and serve.