One of the first fruits to be dried and stored, figs appear regularly in both the Old and New Testaments of the Bible, and they’re revered in many world religions as a symbol of peace, fertility and prosperity.
Most figs grown in the U.S. come from California and are available from mid-May to November. One of the most popular variety is the Brown Turkey, pear-shaped with purple to brown skin.
Similar to the Black Mission but lighter in color, it’s distinguished by the green shades around its neck. It has a light pink interior with robust flavor and is perfect for this delicious dish.
Serve it for dessert topped with whipped cream or for breakfast with honey yogurt and crunchy granola.
FIGS POACHED IN PORT, VANILLA AND SAFFRON WITH HONEY YOGURT
For the figs
- 1 cup sugar
- 1 cup water
- 1/4 cup port
- 1 vanilla bean, split, seeds scraped out
- Pinch of saffron
- 12 fresh figs
For the topping
- 1 cup plain yogurt
- 1 tablespoon honey
- Granola, for topping
- Mint sprig, for garnish
- Poach figs. In a medium saucepan over medium-high heat, bring sugar, water, port, vanilla bean, seeds and saffron to boil; cook for 2 to 3 minutes, or until sugar dissolves.
- Add figs, reduce heat to simmer, and cook for about 5 minutes, or until mixture is syrupy; remove vanilla bean. With a slotted spoon, remove figs to a plate; let cool. (For a thicker syrup, continue to cook poaching liquid while figs cool).
- Make topping. In a small bowl, whisk together yogurt and honey.
- To serve, divide yogurt into stemmed glasses and arrange two figs on top; drizzle with some of the poaching liquid, sprinkle with granola and garnish with mint sprig.