Lightly poaching figs in a vanilla and
coffee syrup brings out their wonderful flavor.
400 ml/14 fl oz brewed coffee
115 g/4 oz/½ cup clear honey
1 vanilla pod (bean)
12 slightly underripe fresh figs
Greek (US strained plain) yogurt, to serve
Choose a frying pan with a lid, large
enough to hold the figs in a single layer. Pour in the coffee and add
the honey. Split the vanilla pod lengthways and scrape the seeds into
the pan. Add the vanilla pod, then bring to the boil, then boil rapidly
until reduced to about 175 ml/6 fl oz/¾ cup. Leave to cool.
Wash the figs and pierce the skins several
times with a sharp skewer. Cut in half and add to the syrup. Lower the
heat, cover and simmer for 5 minutes. Remove the figs from the syrup
with a slotted spoon and set aside to cool. Strain the syrup over the
figs. Allow to stand at room temperature for 1 hour before serving with
yogurt, if using.