Figs in Port

• Baking & Spices

  • 3/8 cup Granulated sugar
  • 1 1/2 tsp Peppercorns, whole black

• Beer, Wine & Liquor

  • 2/3 cup Tawny port

• Other

  • 10 Large, slightly underripe or somewhat overripe black mission figs

Found on leitesculinaria.com

Ingredients

• 10 large, slightly underripe or somewhat overripe Black Mission figs
• 1/4 cup plus 2 tablespoons (75 grams) granulated sugar
• 2/3 cup (150 grams) tawny port
• 1 1/2 teaspoons (3 grams) whole black peppercorns

Directions

• 1. Remove the stems from the figs and cut them in half lengthwise.2. Place a 10-inch stainless-steel or enamel-coated saucepan over medium-high heat until hot but not smoking. Sprinkle the sugar evenly over the surface. It will melt right away and begin to caramelize and smoke. Immediately place the figs, cut side down, onto the caramelizing sugar. Reduce the heat to low and let the figs cook for 2 to 3 minutes. Do not stir or toss or turn the figs. The figs will naturally release their own juices which will dissolve the sugar.3. Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more. Transfer the figs to a platter, cut side up, and cover to keep warm.4. Return the pan to medium heat for 3 to 5 minutes, using a heat-resistant rubber spatula to stir and occasionally scrape the bottom to pull up all the caramel and peppercorn goodness that may be stuck there. Remove and discard the peppercorn via the tea ball or cheesecloth or a slotted spoon. The port sauce should be deep purple, thick, and velvety. Remove the pan from the heat.5. Drizzle the warm figs with the port sauce and serve immediately.