Marsala-Poached Figs

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

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 13.3g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2mg
  • Calcium: 15mg

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. 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.
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