Marsala-Poached Figs

Marsala-Poached Figs Recipe
Oxmoor House
This stylish dessert requires little preparation, and you can easily halve or double the recipe to serve fewer or more diners. Give the figs a gentle squeeze to check for their ripeness; they should be quite soft. Serve the figs with toasted pecan halves and small wedges of Gruyère or fontina cheese.

Yield:

6 servings (serving size: 2 fig halves and about 2 teaspoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 72
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 13.3 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 2 mg
Calcium 15 mg

Ingredients

1/2 cup marsala
1 (3-inch) cinnamon stick
3 black peppercorns
1 tablespoon honey
6 fresh Black Mission figs (about 8.5 ounces), halved

Preparation

1. Combine first 4 ingredients in a medium saucepan. Bring to a boil; cook 7 minutes or until syrupy. Add figs; cook 1 minute or until thoroughly heated.

Choice ingredient

Fresh figs need very little adornment and cooking, thanks to their subtle, sweet flavor and dense texture. For a quick, pleasurable ending to a meal, serve figs raw, or gently simmer them in a sauce for just a few minutes. Figs are available twice a year, with the first crop available from June through July, and the second crop coming in early September and lasting through mid-October.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note