Recipe courtesy of Melissa Murphy
Poached Fresh Figs
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- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 236
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 43 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 236
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 43 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
Directions
- Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes.
- 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.
