Red Wine Poached Figs with Orange
and Fromage Blanc
Red Wine Poached Figs with Orange
and Fromage Blanc
At the right point in the season, fresh figs are so luscious that they need nothing more than a rinse in cold water before eating – their skin is thin with sweet, dark pink centers. However, in early summer or late fall, they can sometimes use a little help. Poaching is the classic solution, and the resulting red wine reduction, both dry and sweet with hints of honey and orange, combines beautifully with the creamy viscosity of the yogurt.
Difficulty:
Prep Time: 5 minutes
Cook Time: 15-30 minutes
Serves 2 people
Ingredients:
8-10 Fresh Figs, washed and dried
3 cups Dry Red Wine
¼ cup (90g) + 1 Tbsp. Acacia or Orange Blossom Honey
1 Cinnamon Stick (or ¼ tsp. Ground)
1 Star Anise
1 3” Orange peel (white removed) + ¼ Orange zest
1 Vanilla Bean, split lengthwise (or ¼ tsp. Extract)
6 oz. (170g) 0-2% Strained Greek Yogurt
Technique:
•Arrange figs, stems up, in a small, heavy bottomed pot with a fitted lid. (5-6”diameter) *Double recipe pictured
•Bring to a boil then simmer covered until the skins become tender. If the figs roll over while cooking, make sure to rotate them occasionally. Timing will vary according to ripeness, ranging from 15-30 minutes.
Wednesday, Mar 14, 2012