Ingredients

• 1/2 cup honey
• 750 ml dry white wine
• 1 lemon, peel of, cut in one continuous spiral if possible
• 2 tablespoons lemon juice, freshly squeezed
• 6 sprigs fresh thyme
• 2 bay leaves
• 4 white peppercorns
• 2 1/2 lbs figs, fresh

Instructions

1. In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.

2. Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.

3. Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.

4. Remove figs with a slotted spoon and place in a ceramic bowl.

5. Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.

6. Serve figs with some of the poaching liquid in individual bowls.