Poached figs are delicious. And a great healthy summer dessert if you eat them over Greek yogurt with toasted sliced almonds. Or ice cream. Your call!
I still remember one dinner back when my father visited me at college in Chicago. We went out for Greek food. I don’t remember much about the meal other than that we thought it would be a good idea to get Greek yogurt with honey and almonds for dessert. Weird decision for someone with an extreme sweet tooth? Maybe we also got baklava – that would track. Maybe it was my father’s decision. I don’t remember. Because for whatever reason, it was the Greek yogurt that completely blew my mind. I think it was just great honey and very rich freshly made Greek yogurt. And maybe some sliced almonds? I couldn’t stop eating it. But at the same time, it was incredibly satisfying.
I wish I could revisit that innocent dessert ordering decision and relive eating dessert that evening. Occasionally I try to recreate it – but I’ve never quite got there. I think it’s the yogurt. So I’ve tried a few variations.
This poached fig situation is something I tried that was so delicious I had to share. Basically, a way to really spice up the honey over the Greek yogurt by using the honey alongside white wine to poach fresh figs. And I added some cardamon and saffron to the mix because, why not? How could that combination not be amazing?
My Fresh Fig Dilemma
Part of the reason I tried this particular variation in the first place is that I get way too excited when I see fresh figs. Nine times out of ten, I can’t resist buying some. Then I get home and – what the heck am I going to do with all of these fresh figs?! I can eat some with yogurt, on a salad, over ricotta cheese on toast, or plain with other fruits. But somehow I always manage to have a few that go bad. At some point I don’t want to eat more fresh figs. And after a couple of days, those figs are not at their prime anymore. So what can I do with all these extra fresh figs?
Poach them!!!!!! Then they keep for weeks! Problem solved. You’re welcome.
Can you poach dried figs?
Yes! The texture will veer toward the chewy rather than tender, but it still works and is still delicious!
So if you discover that you really love poached figs, you don’t have to wait until figs are in season to get poaching. Just get your hands on some dried figs and follow the same recipe.
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Poached Figs
Poached figs are delicious. And a great healthy summer dessert if you eat them over Greek yogurt with toasted sliced almonds. Or over ice cream. Your call!
- Total Time: 50 min
- Yield: 4 servings 1x
Ingredients
2 cups white wine
1/2 cup honey
4 cardamon pods
1 pinch saffron
3/4 pound fresh figs (about 10 figs)
Instructions
1. Make the poaching liquid.
In a medium saucepan, combine:
- 2 cups white wine
- 1/2 cup honey
- 4 cardamon pods
- 1 pinch saffron
Stir it. Bring it to a simmer. Probably best to stir it again.
2. While the wine mixture comes to a simmer, prepare the figs.
Wash your 3/4 pound of figs and then stab each of them halfway through with fork 3-4 times. This helps the poaching liquid penetrate the figs.
Dump them into the simmering wine mixture.
3. Simmer, uncovered, for 45 minutes.
Stir every 10-15 minutes to ensure all parts of the fig are getting time in the poaching liquid.
4. Turn off the heat and allow to cool.
Once cooled a bit, pour the figs into a jar along with the poaching liquid. The liquid will thicken as it cools and is very delicious over yogurt. Or ice cream. But yogurt is healthier, I tell myself. Eat it with the yogurt.
Seriously, make sure to save the poaching liquid. It is delicious.
The whole mess keeps in a sealed jar in the fridge for a couple of weeks no problem.
5. Enjoy!
I like to eat them warm or chilled over cold Greek yogurt. I top with toasted sliced almonds. And sometimes, a drizzle of honey if I’m feeling extra-special.
- Prep Time: 5 min
- Cook Time: 45 min
- Category: Dessert
- Method: stovetop
