Vanilla Port Poached Figs with Honey Cream Recipe

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.