entwine, May 2011
Recipe courtesy of Food Network Kitchen

Wine-Poached Figs

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 to 8 servings



  1. Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.