Ingredients
| 8 figs | |
| 200ml red wine | |
| 200ml Kaimai Range honey | |
| zest and juice of 1 orange | |
| zest and juice of 1 lemon | |
| 6 basil leaves | |
| 4 tablespoons crème fraîche |
A poached fig has a sumptuous, plump beauty about it and the crème fraîche delivers a silken, glorious touch.
Instructions
| 1. | Place all the ingredients (except the crème fraîche) in a deep pot and simmer for 20 minutes, then remove from the heat and allow the figs to cool in the syrup. |
| 2. | Refrigerate until ready to use. |
| 3. | Serve the figs with a good-sized spoonful of crème fraîche. |
Photography Amber-Jayne Bain
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