My favorite fig dishes are those that still have a hint of fresh- just off the tree- flavor and texture. This poached Moscato fig recipe enhances that fresh fig goodness with the hint of a light dessert wine. And, it’s pretty darn simple and delicious to make.
I’m also a big fan of sweet, white wines: Riesling, Chenin Blanc, Torrontes, Gewurztraminer. Lately, it’s been Moscato. The one I used for this recipe is a Moscato from California.
Wine making has been around since 6000 BC but the first recorded planting of a California vineyard was not until 1863, by the Spanish Jesuit Missionary Eusebio Francisco Kino at Mission San Bruno in Baja California. It turns out that Californians are actually pretty good at the wine thing, not too shabby for the new kid in vino town (“new” being a relative term).
This is a dish to impress; you’ll love your figs served this way. La présentation est magnifique- the dish looks, tastes and “feels” quite elegant. The preparation is incredibly simple. Simply gather a few things: 6 large figs such as Black Mission or Brown Turkey, a single fresh cinnamon stick, a few peppercorns, honey and your favorite sweet wine (or marsala).
First, wash your figs and slice then in half.
In a saucepan, combine the wine + cinnamon stick + peppercorns + honey. Heat at a low boil about 7 minutes or until the liquid is thick, like honey. Lay in your figs and cook for an additional minute.
Scoop the figs onto a serving plate and drizzle the cooked wine+honey sauce across the top. I add fancy cheese on the side, like fontina in triangles (I like all kinds of soft cheese and they almost all work with this dish…so pick your favorite). Whatever cheese you use, drag it through the sauce (to accentuate how I feel about this, I’m singing “Aaahhhh” in my soprano, opera voice). Don’t forget your favorite nuts; usually for me its pecans. Because, really, who doesn’t like pecans drizzled in warm sweet honey sauce?
- 6 large figs
- 1 fresh cinnamon stick
- few peppercorns
- A bottle of your favorite sweet wine
- In saucepan combine the wine, cinnnamon stick, peppercorns, and honey.
- Bring saucepan to a low boil about 7 mins until mixture is thick like honey.
- Add in figs to saucepan for one minute.
- Scoop out figs onto a serving plate and drizzle with sauce.
- Serve with a soft fancy trees and a few nuts to get the full fancy dessert effect.