Poached Figs with Apricot and Cinnamon Sauce

  Remember a couple of weeks ago I mentioned that I bought some fantastically delicious  peaches  at Costco? Well, this week I saw a boxful of fabulous-looking, velvety-skinned figs that were so picture perfect that I had to buy them. 
 Mostly we ate them out of hand. I cut some up for my morning yogurt. I ate one or two garnished with crumbled blue cheese. 
 The rest? I poached them, reduced the sauce until it was nice and thick, set the fruit up in a pretty plate, added a dab of whipped cream and a sprinkle of chopped toasted almonds and  VOILA!  a fancy dessert. 
 So easy. 
 Here’s the recipe: 

 Poached Figs with Apricot and Cinnamon Sauce 
 1 cup apricot nectar 
 1 cup water 
 1/4 cup honey 
 1 cinnamon stick, about 3-inches long 
 2 strips orange peel, each about 2-inches long 
 12 large fresh figs 
 1 cup whipped cream 
 finely chopped toasted almonds 

  Combine the apricot nectar, water, honey, cinnamon stick and orange peel in a saucepan over medium-high heat. Bring the liquid to a boil, reduce the heat to low and simmer for 15 minutes. Add the figs and simmer for about 8-10 minutes or until the figs are tender but not overly soft. Remove the pan from the heat. Remove the figs to a dish and let cool. Remove and discard the cinnamon stick and orange peel from the pan. Boil the liquid over high heat for about 5 minutes or until syrupy. Let cool. Spoon some of the cooled syrup onto 6 dessert plates. Cut the figs in half and place 4 halves on each of the plates. Spoon a dollop of whipped cream on top of each fig half. Scatter the nuts over the figs.  
  Makes 6 servings   
   

Remember a couple of weeks ago I mentioned that I bought some fantastically delicious peaches at Costco? Well, this week I saw a boxful of fabulous-looking, velvety-skinned figs that were so picture perfect that I had to buy them.

Mostly we ate them out of hand. I cut some up for my morning yogurt. I ate one or two garnished with crumbled blue cheese.

The rest? I poached them, reduced the sauce until it was nice and thick, set the fruit up in a pretty plate, added a dab of whipped cream and a sprinkle of chopped toasted almonds and VOILA! a fancy dessert.

So easy.

Here’s the recipe:

Poached Figs with Apricot and Cinnamon Sauce

1 cup apricot nectar

1 cup water

1/4 cup honey

1 cinnamon stick, about 3-inches long

2 strips orange peel, each about 2-inches long

12 large fresh figs

1 cup whipped cream

finely chopped toasted almonds

Combine the apricot nectar, water, honey, cinnamon stick and orange peel in a saucepan over medium-high heat. Bring the liquid to a boil, reduce the heat to low and simmer for 15 minutes. Add the figs and simmer for about 8-10 minutes or until the figs are tender but not overly soft. Remove the pan from the heat. Remove the figs to a dish and let cool. Remove and discard the cinnamon stick and orange peel from the pan. Boil the liquid over high heat for about 5 minutes or until syrupy. Let cool. Spoon some of the cooled syrup onto 6 dessert plates. Cut the figs in half and place 4 halves on each of the plates. Spoon a dollop of whipped cream on top of each fig half. Scatter the nuts over the figs.

Makes 6 servings