Best 6 Vanilla Port Poached Figs With Honey Cream Recipes

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In the culinary world, the harmonious fusion of flavors often elevates a dish to an extraordinary level. When it comes to dessert, the "Vanilla Port Poached Figs with Honey Cream" stands as a testament to this culinary artistry. This dessert combines the sweet, delicate flavors of figs with the rich, fruity notes of port wine. The addition of vanilla adds a touch of warmth and elegance, while the honey cream provides a luscious, velvety texture. Whether served as a standalone treat or as an accompaniment to other desserts, the "Vanilla Port Poached Figs with Honey Cream" promises an unforgettable experience for the senses.

Check out the recipes below so you can choose the best recipe for yourself!

FIGS POACHED IN PORT



Figs Poached in Port image

Poached figs can be eaten alone or as a simple and light dessert with a scoop of ice cream and biscotti. Serve them with a wedge of Stilton to add a savory note to the end of your meal. Do not overcook the figs. You don't want them so soft that they burst open when you touch them. Black mission figs work best for this recipe, as they tend to be firmer in texture. Other varieties may be substituted but the cooking time should be reduced to five minutes if they are very soft and ripe.

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

3 cups tawny port
1 1/2 cups granulated sugar
1 vanilla bean, split and scraped
1 (3-inch) cinnamon stick
1 (3-inch) strips orange peel
8 whole black peppercorns
12 black mission figs, ripe yet firm

Steps:

  • Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.

RED-WINE-POACHED FIGS WITH VANILLA ICE CREAM



Red-Wine-Poached Figs with Vanilla Ice Cream image

Categories     Dessert     Poach     Valentine's Day     Quick & Easy     Fig     Red Wine     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 7

1 1/2 cups dry red wine
2 tablespoons honey
1 tablespoon sugar
1 cinnamon stick
2 whole cloves
6 dried Calimyrna figs (about 1/4 pound), halved lengthwise
Accompaniment: vanilla ice cream

Steps:

  • In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.
  • Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.
  • Serve fig mixture spooned over ice cream.

OVEN-POACHED FIGS



Oven-Poached Figs image

Local cheeses, such as Cowgirl Creamery's Mount Tam and Red Hawk, pair beautifully with figs oven-poached in red wine and spices.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 10

12 fresh figs
1/4 cup tawny port
1/4 cup full-bodied red wine, such as Pinot Noir
3 tablespoons honey
1 orange zest, 3 inches, plus 1/4 cup fresh orange juice
1 stick cinnamon, 3 inches
1 vanilla bean, seeds scraped
2 whole green cardamom pods, split open
2 whole cloves
1/2 teaspoon whole black peppercorns

Steps:

  • Preheat oven to 325 degrees. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey, and orange juice over figs. Submerge remaining ingredients in the liquid around figs. Cover dish with foil, and bake 1 hour.
  • Remove foil; continue to bake 45 minutes more, basting 2 or 3 times with accumulated juices. Let cool completely, turning figs occasionally to keep moist.
  • Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for fig vinaigrette. Discard solids. Figs can be refrigerated in an airtight container up to 3 days.

HONEY-AND-THYME-POACHED FIGS



Honey-and-Thyme-Poached Figs image

Categories     Dessert     Poach     Low Sodium     Fig     Fall     Honey     Thyme     Gourmet

Yield Serves 4

Number Of Ingredients 8

1 cup Sauternes or other dessert wine
1/2 cup apple juice
1 tablespoon honey, or to taste
1/2 teaspoon fresh thyme leaves
1/4 teaspoon vanilla
1/2 pound dried Calimyrna figs, stemmed, halves,and each half cut into 5 thin strips
mascarpone, crème fraîche or sour cream as an accompaniment
1 tablespoon julienne strips of lemon zest

Steps:

  • In a saucepan bring the wine and the apple juice to a boil with the honey, the thyme, and the vanilla and simmer the mixture for 3 minutes. Add the figs and simmer the mixture, covered partially, for 5 minutes, or until the figs are very soft. Serve the figs warm with the syrup in stemmed glasses topped with the mascarpone and the zest.

VANILLA PORT POACHED FIGS WITH HONEY CREAM



Vanilla Port Poached Figs with Honey Cream image

Fresh figs poached in a rich reduction of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream.

Provided by e

Categories     Fig Desserts

Time 55m

Yield 4

Number Of Ingredients 15

12 fresh figs
½ cup heavy whipping cream
½ cup sour cream
¼ cup honey
pinch of salt
1 ½ 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 66.5 g, Cholesterol 53.4 mg, Fat 17.7 g, Fiber 7.1 g, Protein 3.4 g, SaturatedFat 10.7 g, Sodium 75.7 mg, Sugar 54.6 g

VANILLA PORT POACHED FIGS WITH HONEY CREAM



Vanilla Port Poached Figs with Honey Cream image

Fresh figs poached in a rich reduction of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream.

Provided by e

Categories     Fig Desserts

Time 55m

Yield 4

Number Of Ingredients 15

12 fresh figs
½ cup heavy whipping cream
½ cup sour cream
¼ cup honey
pinch of salt
1 ½ 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 66.5 g, Cholesterol 53.4 mg, Fat 17.7 g, Fiber 7.1 g, Protein 3.4 g, SaturatedFat 10.7 g, Sodium 75.7 mg, Sugar 54.6 g

Tips:

  • Choose ripe, fresh figs for the best flavor and texture.
  • Use a good quality port wine for the poaching liquid. A tawny port will give a richer flavor, while a ruby port will be more fruity.
  • Add a few spices to the poaching liquid, such as cinnamon, cloves, or star anise, for extra flavor.
  • Poach the figs until they are tender but still hold their shape. Overcooked figs will become mushy.
  • Serve the figs warm or at room temperature with the poaching liquid spooned over them.

Conclusion:

Vanilla Port Poached Figs with Honey Cream is an elegant and delicious dessert that is perfect for a special occasion. The figs are soft and juicy, with a rich port wine flavor. The honey cream adds a touch of sweetness and creaminess. This dessert is sure to impress your guests.

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