Pinot Noir Poached Figs

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This delicious recipe is from Higgins Restaurant in Portland, Oregon. They are lightly poached, so they don't lose any of their delicious taste.

Pinot Noir Poached Figs

More delicious Fig Recipes.


Pinot Noir Poached Figs

Recipe Type: Figs, Fruit, Wine, Peppercorns
Yields: 4 cups
Prep time: 15 min
Cook time: 50 min


1 (750-mililiter) bottle pinot noir wine
1 cup honey
1/2 cup red wine vinegar*
1 tablespoon whole peppercorns
2 cinnamon sticks
1 tablespoon whole cloves
2 pint baskets (2 1/2 pounds) fresh figs, halved lengthwise**
1 teaspoon salt

* I used Black Fig Vinegar - It was excellent!

** Whatever variety of figs you select, the figs must be ripe. However, if they are so ripe that their skin is splitting, reduce the cooking time as necessary to prevent them from falling apart.


In a non-reactive saucepan, bring the pinot noir wine, honey, vinegar, peppercorns, cinnamon sticks, and cloves to a simmer. Continue cooking at a low simmer until the mixture is reduced to a light syrup, approximately 30 to 40 minutes. Remove from heat.

poaching figs in wineStrain the mixture and return it to the saucepan. Add the halved figs and salt; stir gently. Cook over low heat until the figs are just tender, approximately 5 to 10 minutes. Remove from heat.

Using a slotted spoon, transfer the figs to a bowl. There should be about 1 cup pinot noir syrup in the saucepan; if there is more, boil it down to reduce to 1 cup. Remove pinot noir syrup from the heat and let cool.  When cool, add the figs back to the syrup and refrigerate.

Serve the figs cold with the syrup spooned over them.

NOTE: The fig mixture may be prepared up to 2 days ahead; cover and chill.

Makes 4 cups.



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