Poached Fresh Figs

Name: Poached Fresh Figs
Yield: serves 10 to 12
Ingredients: 1 cup sugar; 1/2 cup water; 3 tablespoons freshly squeezed lemon juice; 2 pounds ripe but firm fresh figs; Zest of 1 lemon, peeled in strips about 1/2 inch wide; 2 bay leaves, preferably fresh; A heavy-bottomed 9-inch sauté pan, 3 inches deep

December 14, 2011

Literally fichi al galoppo means “galloping figs,” an intriguing name for such a simple dish. As the figs poach slowly in bubbling syrup, it sounds like galloping horses. The trick here is to cook them with enough sugar so the fruit will absorb the syrup, rather than release its own juices. When this balance is reached, the silky figs remain whole and deliciously impregnated with the syrup.

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