Vanilla Port Poached Figs with Honey Cream

Ingredients

• 12 fresh figs
• 1/2 cup heavy whipping cream
• 1/2 cup sour cream
• 1/4 cup honey
• Pinch of salt
• 1 1/2 cups port
• 2 cinnamon sticks
• 2 peppercorns
• 2 whole cloves
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• 1 tablespoon balsamic vinegar
• 1 lemon, zested
• 1 orange, zested
• Fresh mint

Directions

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.