You can poach dried figs, of course, but fresh ones achieve a kind of swollen, bursting tenderness that is sublimely sensual. Green figs, not quite fully ripe, are best for this purpose, but the more common Black Mission figs—also not quite ripe—are almost as good.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Gently wash the figs. Put the wine and sugar in a saucepan or skillet with a lid; the pan should be broad enough to hold the figs in one layer. Bring to a boil, then adjust the heat so the mixture simmers. Add the figs, cover, and cook gently for about 5 minutes. Transfer the figs to a shallow bowl.
Step 2
Reduce the cooking liquid over high heat until syrupy, about 10 minutes. Stir in the orange zest and pour over the figs. Chill, then serve, spooning some of the sauce over the figs as you do so.
