Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Honey 2 Bay leaves
1 Bottle dry white wine 4 White peppercorns
1 Continuous lemon peel spiral 2 1/2 lb Fresh figs
2 tb Fresh lemon juice Lightly whipped cream
6 Sprigs fresh thyme

In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.
Lower heat and cook, stirring constantly, until honey is completely
dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and
peppercorns. Place figs in wine syrup and poach over low heat, uncovered,
for four minutes, turning figs every minute. Remove figs with a slotted
spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2
cups. Spoon over figs and chill. Serve figs with some of the poaching
liquid in individual bowls, topped with whipped cream or creme fraiche.

Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food
forum December 30, 1991.

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