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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 75.7 mg sugar: 54.6 g transFat: : - unsaturatedFat: : -

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.

4 servings

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