Figs & Fennel
Figs & Fennel
Wild fennel grows like a weed in California. If you happen upon it—pick the flowering heads and tender shoots. They dry well and make a welcome addition to fish or just about anything on the grill. I love wild fennel for this dish, but if you can’t find it, store-bought fennel bulbs also work. This recipe keeps well in your refrigerator, so feel free to make it in advance. Serve it on its own, or like most things, it’s even better with vanilla ice cream.
Ingrediënten
Serves 4 to 6
- 6 tablespoons honey
- ½ 750-ml bottle sweet dessert wine, such as a Sauternes or sweet Riesling
- 2 heads wild fennel flowers and stems intact, or 2 fennel bulbs, outer layers discarded
- ½ teaspoon fennel seeds
- 10 slightly firm fresh figs
- Vanilla ice cream for serving optional
Instructies
- In a medium pan on low heat, combine the honey, wine, fennel, and fennel seeds and bring to a simmer.
- Meanwhile, use a toothpick to poke three holes around the base of each fig.
- When the honey has melted and the wine is simmering, place the figs in the pan stem-side up and cover the pan with a tight-fitting lid.
- Poach until the figs are soft, about 8 minutes.
- Transfer the figs to a bowl, reserving the liquid in the pan.
- Turn the heat to high and simmer until the wine mixture has reduced by half and has the consistency of syrup, about 8 minutes.
- Pour the warm syrup over the figs, cover, and set in your refrigerator to chill for at least 30 minutes or up to 1 week.
- Divide the figs among serving bowls, drizzling plenty of syrup on top.
- Serve as is, or with a scoop of vanilla ice cream.
