Fresh figs are fragile...say that five times fast. As usual, I bought too much at the farmer's market this weekend. It would have been a shame to waste these beautiful figs so I decided to poach them.
Port Poached Figs
one pint small fresh figs, halved
1 cup tawny port
1 stick cinnamon
1 star anise pod
1/2 tsp black peppercorns
1/4 cup sugar
Place port, spices and sugar in small heavy saucepan. Heat over medium to medium high, swirling to dissolve sugar. Add figs and reduce heat to simmer. Cook until syrupy. I plan to serve over vanilla ice cream or maybe some homemade yogurt cheese.
If you don't plan to eat them the same day, put them in a jar and refrigerate and use within the next week or two.
Now I just have to figure out what to do with all these peaches!