- 2 cups water
- ¼ cup honey
- 16 whole figs, rinsed
- 1 stick cinnamon
- 2 T honey liqueur
- thick sour cream, for serving
Heat the water and honey in a saucepan large enough to hold the figs, stirring until it comes to a simmer. Add the figs and cinnamon stick.
Cover and simmer for 5–10 minutes, turning once or twice, until just tender.
Remove the figs and simmer the poaching liquid, uncovered, over a brisk heat for 10–15 minutes, or until reduced and syrupy. Stir in the honey liqueur. Allow to cool, then spoon over the figs.
Chill until ready to serve or serve at room temperature with the sour cream.
Cook's note: Not much can improve on a ripe, fresh fig. But when figs are plentiful, poach in a honey syrup and serve with thick sour cream.