Spiced Port Poached Figs with Honeyed Cream Feature

Spiced Port Poached California Figs with Honeyed Cream

Servings: 6 (2 figs each)

By Max's Bistro, Fresno, California


  • 12 ripe, medium California Fresh Figs
  • ¼ cup honey
  • 4 cups port wine
  • pinch of salt
  • ¼ cup balsamic vinegar
  • 2 lemons, zested
  • 2 oranges, zested
  • 2 whole cloves
  • 2 cinnamon sticks
  • 3 star anise
  • 8 peppercorns

Honeyed Cream

  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 tablespoon honey
  • mint leaves; for garnish

Nutritional Information

Nutrition Facts (per serving)

Calories 490 (21% from Fat); Total Fat 12g; Saturated Fat 7g; Mono Fat 3.35g; Poly Fat <1g; Cholesterol 35mg; Sodium 35mg; Potassium 437mg; Carbohydrate 56g; Sugar 50g; Dietary Fiber 3g; Protein 2g

Daily Values

Vitamin A 588 Calcium 86 Iron <1


  1. Trim thin slice from bottoms of figs; set aside. Combine honey, port, salt, vinegar, lemon and orange zests, cloves, cinnamon, anise, and peppercorns in large saucepan. Heat to boiling; reduce heat. Add figs and simmer for 5 minutes. Set aside to cool.

  2. Meanwhile, whip creams and honey together until fluffy; divide and spoon onto 6 individual serving plates. Arrange figs on top and drizzle with poaching liquid and garnish with mint leaves.