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Ingredientes
- 1/2 c. Honey
- 1 bot dry white wine
- 1 x Continuous lemon peel spiral
- 2 Tbsp. Fresh lemon juice
- 6 sprg fresh thyme
- 2 x Bay leaves
- 4 x White peppercorns
- 2 1/2 lb Fresh figs Lightly whipped cream
Direcciones
- In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.
- Lower heat and cook, stirring constantly, till honey is completely dissolved. Add in lemon peel, lemon juice, thyme, bay leaves, and peppercorns. Place figs in wine syrup and poach over low heat, uncovered, for four min, turning figs every minute. Remove figs with a slotted spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2 c.. Spoon over figs and chill. Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or possibly creme fraiche.
- Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1776g | |
| Calories 1732 | |
| Calories from Fat 30 | 2% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 3230mg | 92% |
| Total Carbs 372.09g | 99% |
| Dietary Fiber 34.4g | 115% |
| Sugars 325.97g | 217% |
| Protein 9.9g | 16% |
