Poached fresh figs in marsala
So much symbolism, so much history. So many sexual connotations, too. Of course I'm talking about the fig - that wonderful, sensuous late summer fruit.
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- 1 ½ cups marsala or red wine
- ½ cup orange juice
- 2 tbsp orange zest
- 2 tbsp honey
- 1 vanilla bean, split in half
- 2 sprigs fresh lemon thyme
- 8 fresh black figs, halved
In a stainless steel pot, simmer the marsala with the orange juice, zest, honey, vanilla bean and thyme on a medium heat for five minutes. Remove from the stove and pour over the fig halves.
Allow to cool and marinate in the liquid at room temperature.
Serve the figs in a shallow bowl by layering a slice of toasted panettone with fig halves, some syrup and a dollop of mascarpone or yoghurt.
Serve with toasted panettone or crunchy biscotti, dollops of mascarpone, icecream or natural yoghurt.