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.

Cynthia LaGrone
Recipe by Cooking Light November 1996

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HOWARD L. PUCKETT

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

201 calories; calories from fat 1%; fat 0.3g; saturated fatg; mono fat 0.1g; poly fat 0.2g; protein 2.5g; carbohydrates 50.6g; fiber 4.8g; cholesterolmg; iron 0.9mg; sodium 34mg; calcium 34mg.