Vanilla Port Poached Figs with Honey Cream Recipe

Ingredients
<br>- 12 fresh figs
<br>- 1/2 cup heavy whipping cream
<br>- 1/2 cup sour cream
<br>- 1/4 cup honey
<br>- pinch of salt
<br>- 1 1/2 cups port
<br>- 2 cinnamon sticks
<br>- 2 peppercorns
<br>- 2 whole cloves
<br>- 1 tablespoon honey
<br>- 2 teaspoons vanilla extract
<br>- 1 tablespoon balsamic vinegar
<br>- 1 lemon, zested
<br>- 1 orange, zested
<br>- fresh mint
<br><p></p>Directions
<br>step 1: Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch step 2: In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
step 3: Pour port into a small saucepan over medium high heat. 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, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
step 4: To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.
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Ingredients
- 12 fresh figs
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- 1/4 cup honey
- pinch of salt
- 1 1/2 cups port
- 2 cinnamon sticks
- 2 peppercorns
- 2 whole cloves
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 1 tablespoon balsamic vinegar
- 1 lemon, zested
- 1 orange, zested
- fresh mint

Directions
step 1: Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside.
step 2: In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
step 3: Pour port into a small saucepan over medium high heat. 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, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
step 4: To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.

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