Poached Fresh Figs
- 1 cup dry red wine
- 1/2 cup sugar
- Zest of 1 large lemon
- 1 1/2 cups water
- 2 sprigs fresh thyme
- 1 vanilla bean (split)
- 8 fresh calimyrna figs
- Creme Fraiche and fresh thyme for garnish
Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme.
Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs.
Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.