Makes 2 lbs
¼ cup honey (preferably thyme honey)
1 bottle dry white wine
Continuous spiral of zest from one fresh lemon
2 Tbs fresh lemon juice
6 sprigs fresh thyme
2 bay leaves
4 white peppercorns
2 to 2½ lbs fresh figs
Lightly whipped cream or crème fraîche
In a large, non-aluminum 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 1½ cups. Spoon over figs and chill. Serve figs with some of the poaching syrup in individual bowls, topped with whipped cream or crème fraîche.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.