2 servings

Tips: Poach figs and make syrup up to two days ahead; cover and chill. If you want just a hint of flavor, take the rosemary sprig out of the wine mixture after 10 minutes. The longer it stays in the liquid, the stronger the rosemary flavor. Serve the remaining wine sauce over pound cake.

How to Make It

Step 1

Combine first 9 ingredients in a small heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprigs, and thyme sprigs.

Step 2

Spoon 1/4 cup sauce onto a dessert plate, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce. Garnish with a fresh rosemary sprig, if desired.

Ratings & Reviews

creamcheese's Review

September 05, 2011

cottrellkyle's Review

September 07, 2009
Good recipe, used fresh figs instead of dried.