Ingredients
2 cups water
1/4 cup sugar
1/2 cup honey
1/2 vanilla bean, split in half lengthwise, seeds scraped
1 8-ounce package dried figs, stemmed, halved lengthwise
Directions
In Puglia, fig trees are almost as prominent as the olive trees. The sweet fruit can be used in savory dishes (it’s often made into a glaze for roasted lamb) or in desserts, like this simple poached concoction.
Serves 6
Prep time: 15 minutes
Cook time: 3.5 hours (resting time included)
Bring water and sugar to a boil over medium heat, stirring continuously until the sugar dissolves. Stir in the honey. Add in the vanilla seeds and bean. Add the figs and return to a boil. Reduce heat to low and simmer for about 25 minutes, or until figs are tender. Transfer the mixture to a bowl and chill, covered, for at least three hours but up to one day ahead. Discard vanilla bean and divide mixture into six bowls.
2 cups water
1/4 cup sugar
1/2 cup honey
1/2 vanilla bean, split in half lengthwise, seeds scraped
1 8-ounce package dried figs, stemmed, halved lengthwise
Directions
In Puglia, fig trees are almost as prominent as the olive trees. The sweet fruit can be used in savory dishes (it’s often made into a glaze for roasted lamb) or in desserts, like this simple poached concoction.
Serves 6
Prep time: 15 minutes
Cook time: 3.5 hours (resting time included)
Bring water and sugar to a boil over medium heat, stirring continuously until the sugar dissolves. Stir in the honey. Add in the vanilla seeds and bean. Add the figs and return to a boil. Reduce heat to low and simmer for about 25 minutes, or until figs are tender. Transfer the mixture to a bowl and chill, covered, for at least three hours but up to one day ahead. Discard vanilla bean and divide mixture into six bowls.
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