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|Vanilla Port Poached Figs with Honey Cream|
"Fresh figs poached in a wealthy discount of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream."
- 12 clean figs
- 1/2 cup heavy whipping cream
- half cup sour cream
- 1/four cup honey
- pinch of salt
- 1 half cups port
- 2 cinnamon sticks
- 2 peppercorns
- 2 entire cloves
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 1 tablespoon balsamic vinegar
- 1 lemon, zested
- 1 orange, zested
- clean mint
|Prep : 20M||Cook : 4M||Ready in : 55M|
- Trim a small piece from the bottom of each fig in order that they get up immediately. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set apart.
- In a bowl, beat whipping cream together with sour cream till stiff peaks shape. (This can be finished both via hand, or with an electric powered mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
- Pour port into a small saucepan over medium excessive warmness. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, lessen heat, and simmer for as much as half-hour, or as time lets in, being careful no longer to lessen liquid an excessive amount of. Place figs upright in pan, cowl, and cook dinner for five minutes.
- To serve, vicinity a spoonful of honey cream within the center of each plate. Arrange three figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a spray of mint into the slit on the top of each fig. Serve immediately.
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