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.
1/3 cup sugar
1 cup dry red wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon vanilla extract
3 dried figs, halved
3 black peppercorns
1 (4-inch) rosemary sprig
1 (3-inch) thyme sprig
1/2 cup vanilla fat-free frozen yogurt
Rosemary sprig (optional)
How to Make It
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.
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.