Name: Figs with Honey-Yogurt Cream
Yield: Makes 6 servings
Ingredients: 3 oranges; 2 lemons; 1 750-ml bottle red Zinfandel; 3/4 cup sugar; 1/4 cup honey; 2 cinnamon sticks; 10 whole cloves; 1/2 teaspoon aniseed; 12 ounces dried Calimyrna figs, stemmed, quartered (about 2 cups); 1 1/2 cups plain whole-milk yogurt (preferably organic); 1/3 cup orange blossom honey; 1 1/2 cups chilled whipping cream; 2 teaspoons unflavored gelatin

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Figs with Honey-Yogurt CreamBrian Leatart

Greece

On many Greek islands, figs are usually poached in a locally produced dessert wine. The combination of red wine, citrus, and spices used here yields equally sweet results. The honey-yogurt cream is similar to an Italian panna cotta.

Test-Kitchen Tip:

Adding softened gelatin to hot cream makes it easier to dissolve. To be sure it is fully dissolved, turn over the spoon or spatula that you are stirring with and run a finger over the hot cream mixture. You should not feel or see any gelatin granules.

Recipe notes

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