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Figs Poached in White Wine And Fresh Thyme recipes

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Ingredients And Procedures

Ingredients
1/2	cup	honey
1	each	wine, white, dry, bottle
1	each	lemon, peel, continuous spiral
2	tablespoon	lemon, juice, fresh
6	each	thyme, sprigs, fresh
2	each	bay leaves
4	each	white peppercorns
2 1/2	pound	figs, fresh
1		cream, lightly whipped

Directions:
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.

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<h1>Figs Poached in White Wine And Fresh Thyme recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>honey </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>wine, white, dry, bottle </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>lemon, peel, continuous spiral </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>lemon, juice, fresh </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>thyme, sprigs, fresh </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>bay leaves </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>each</TD><TD class=ingredient>white peppercorns </TD><TD></TD></TR><TR><TD class=ingredient>2 1/2</TD><TD class=ingredient>pound</TD><TD class=ingredient>figs, fresh </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>cream, lightly whipped </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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. <BR><BR>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.<BR><BR><BR><IMG height=33 src="http://www.recipeland.com/laurie/herbs/smlwlogo.gif" width=150 border=0><BR><BR></TD></TR></TBODY></TABLE></pre>
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