Ingredients
12 fresh figs
½ cup heavy whipping cream
½ cup sour cream
¼ cup bush honey
pinch of salt
1½ cups Port
2 cinnamon sticks
2 peppercorns
2 whole cloves
1 tbsp bush honey
2 tsp vanilla extract
1 tbsp SIDS RASPBERRY VINEGAR
1 lemon, zested
1 orange, zested
fresh mint
Directions
Trim a small piece from the bottom of each fig so they stand up straight. Remove stems and score a 6 mm "X" into the top of each fig then set aside.
In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in ¼ cup of honey and a pinch of salt. Cover and refrigerate.
Pour Port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, SIDS RASPBERRY VINEGAR, lemon and orange zests. Stir to dissolve honey and blend flavours. Bring mixture to a boil, reduce heat and simmer for up to 30 minutes, as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover and cook for 5 minutes.
To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig.
Serve immediately.
