Honey Poached Figs

This quick, no-bake, gluten-free dessert is refreshing after a heavy meal or as a summer treat. Serve it with anything from whipped cream or mascarpone to cheesecakes, crepes, and pavlovas.

YIELD 4 servings (4 fig halves per serving)

Ingredients

2 cups water
¼ cup honey
2 tablespoons brown or granulated sugar
½ vanilla bean , split lengthwise and seeded (optional)
1 cinnamon stick (optional)
8 figs

Instructions

In a small or medium saucepan that's large enough to hold the figs, heat water, honey, and sugar (and vanilla and cinnamon, if using) on medium-high. Cook until sugar dissolves. Reduce heat to medium-low and add figs. Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly. Using a slotted spoon, transfer figs to a bowl. Let the water-honey liquid continue simmering on medium-low heat until liquid reduces and thickens to a syrup consistency, about 15 more minutes. Let cool.
Once the figs have cooled slightly, remove stems and cut in half.
Keep sauce and figs in the refrigerator until ready to use. Serve at room temperature.
Arrange figs and serve as desired. Figs can be served either a dollop of whipped cream, mascarpone, crème fraiche, or yogurt, or alongside desserts such as cake, cheesecake, or crepes. Drizzle with syrup.

Recipe Notes

- You can either cut the figs in half before or after poaching, depending on whether you want the figs to look clean or coated with sauce.
- Optional flavorings: The pod and seeds of ½ vanilla bean, 1 whole clove, 1 small cinnamon stick, 1 star anise, 2 stripes of orange peel, or 3 fresh ginger slices. Add to the saucepan, along with the water, honey, and sugar during the first step. Discard once sauce is done.