ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marsala-Poached Figs

Oxmoor House
Prep time 3 mins
Cook time 10 mins
Yield 6 servings (serving size: 2 fig halves and about 2 teaspoons sauce)
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.

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

Nutrition 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

How to Make It

  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.

  2. Choice ingredient

  3. 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.

Cooking Light Fresh Food Fast Weeknight Meals