Recipes › Fig › Figs Poached in Port
Figs Poached in Port
Whole fresh figs gently poached in spiced ruby port until swollen and yielding, served in their glossy, wine-dark syrup alongside a thick spoonful of crème fraîche. This is an extraordinarily simple yet deeply elegant dessert that is perfect for autumn dinner parties and requires almost no effort.
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Ingredients
- 8 fresh figs
- 300 ml ruby port
- 100 ml water
- 50 caster sugar
- 1 cinnamon stick
- 2 star anise
- 2 strips orange zest
- 200 ml crème fraîche
Contains: milk.
Method
- Combine the port, water, caster sugar, cinnamon stick, star anise, and orange zest in a saucepan. Heat over a medium heat, stirring, until the sugar dissolves.
- Bring to a gentle simmer and add the whole figs, stalk-side up.
- Poach for 15–20 minutes, turning the figs gently halfway through, until they are very tender when pierced with a knife.
- Remove the figs with a slotted spoon and set aside.
- Increase the heat and reduce the poaching liquid by half until it is syrupy — about 5 minutes.
- Strain the syrup. Serve two figs per person in shallow bowls, spooning the warm syrup over and alongside a generous spoonful of crème fraîche.
Tips
- Do not let the poaching liquid boil vigorously or the figs will break up — a very gentle simmer is key.
- These figs can be made up to 24 hours ahead and gently rewarmed in their syrup.
Ring the changes
- Replace the port with Marsala wine and add a strip of lemon zest for a Sicilian-inspired version.
Keeping it
Store the figs in their syrup in the fridge for up to 2 days. Reheat gently before serving.
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