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.