Monday, January 10, 2011

Figs Poached in Syrup Recipe

1 cup sugar
1 1/2 cups water
Juice of 1 lemon
1 tsp vanilla extract
12 large or 18 small ripe figs (peeled if preferred)
100ml of Cognac or Cointreau

Put sugar, water, lemon juice and vanilla in a large saucepan and heat gently until sugar is dissolved. Add figs and cover. Simmer for 5 minutes until figs are tender, then allow to cool in the syrup. Arrange figs and the syrup on individual plates and drizzle each fig with 1/2 - 1 teaspoon of Cognac or Cointreau.

This worked really well as a dessert served with a slice of the Rose Geranium Cake.


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