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.

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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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