Recipe - Honey-And-Thyme-Poached Figs

1 cup Sauternes or other dessert
wine
One half cup Apple juice
1 tablespoon Honey; or to taste
One half teaspoon Fresh thyme leaves
One fourth teaspoon Vanilla
One half pound Dried Calimyrna figs;
stemmed, halves,and
; each half cut into
; 5 thin strips
Mascarpone; creme fraiche or
; sour cream as an
; accompaniment
1 tablespoon Julienne strips of lemon
zest

In a saucepan bring the wine and the apple juice to a boil with the honey,
the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the
figs and simmer the mixture, covered partially, for 5 minutes, or until the
figs are very soft. Serve the figs warm with the syrup in stemmed glasses
topped with the mascarpone and the zest.

Serves 4.

Gourmet November 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.