Recipe: Poached Figs with Verjuice and Sugar
A quick yet delicious dessert sure to satisfy any cravings for a sweet treat.
Words: Kristina Jensen
My friend, Jean’s husband Ray called this the dessert of the Gods. It’s flavoured with verjuice, made from riesling grapes picked in mid-summer when the acid content is high and sugar content low. Jean says that you can preserve the figs and syrup after cooking, but you have to hide them as they quickly get eaten.
Time: 30 minutes
500g small figs
½ cup sugar
½ cup verjuice
⅔ cup water
2 star anise
1 cinnamon quill
Heat the sugar, verjuice, water, star anise, and cinnamon in a pot until the sugar dissolves.
Add the figs and simmer gently for about 20 minutes. The juice should become quite thick and syrupy – if it is, set the pot aside to cool slightly. If not, simmer a little longer until you’re satisfied with the consistency.
Arrange the figs on small dishes and pour the syrup over them. Serve with yogurt, ice cream, or whipped cream.