I can’t think of a better way to say thank you than with Lambrusco-Poached Figs and Vanilla Bean Ice Cream. Thanks to you this little old blog is moving ahead to Round Two of the Project Food Blog challenge!
I know, I know! I should be in the kitchen working on something for the Second Challenge, but I am so darn grateful to all of you, that just felt I needed to interrupt my regular programming and do this! Besides I am just so darn hungry and my Cucina Italiana arrived today in the mail with a version of these figs literally screaming from the page to be made. Screaming figs are not a force to be ignored, so I am just going to have to wait a bit longer before I start the Second Challenge.
And let me tell you this great news and that magazine came at just the right time. These are the very last of the figs from the tree in my neighborhood that I like to “poach” my figs from. There will be no more until next year.
But please don’t lecture me about “poaching”, as you know I prefer to call it urban foraging. Besides the folks blessed with that fig tree just let the dadgum birds eat all the figs anyway.
In my opinion that’s the real crime here. So please accept my “poached” poached figs as they were intended– as a great big smack on the lips for supporting Sup!
serves 6 CLICK here for a printable recipe
- 1 long strip of orange zest
- 1 1⁄2 semi-sweet Lambrusco wine
- 1 c sugar
- 2 cinnamon sticks
- 3 whole star anise
- 12 ripe figs
- vanilla ice cream, as needed
Combine the zest, wine, sugar, cinnamon, and star anise in a small sauce pan. Bring the mixture to a boil and then turn the heat off and let the ingredients steep for a couple of hours, or up to overnight.
Trim the figs and cut them in half lengthwise. lay them in as close to a single layer, cut side down in the bottom of a large saute pan. Strain the Lambrusco mixture over the figs. Don’t worry if it does not cover them completely. Discard the solids.
Bring the mixture to a simmer and cook, undisturbed until the figs are softened somewhat, about 4 minutes. Using a spoon carefully flip each fig over, basting it with the liquid; cook and additional 2 or 3 minutes.
Transfer the figs to six low-sided serving bowls. Strain the seeds from the remaining liquid and then return it to the pan and simmer until it is reduced to a syrupy consistency. About 10 minutes.
Place a scoop of ice cream in each bowl and add the thickened sauce while it is still hot. The ice cream will melt making for a luscious end of summer dessert.