Honeyed Fig Topping Food

HONEYED FIG TOPPING WITH VANILLA AND CINNAMON

Steps:

• Bring figs, honey, 1 ½ tablespoons water, vanilla, and cinnamon to simmer in small saucepan over medium-high heat; cook until liquid reduces to glaze, about 4 minutes.
• Spoon a portion over individual bowls of hot oatmeal (or yogurt or farina or whatever you might choose); serve immediately.

HONEYED PANNA COTTA WITH DRIED FIGS AND SAUTERNES

Steps:

• Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
• Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
• Spoon some figs and cooking liquid atop each panna cotta and serve.
• *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.

FRESH FIGS WITH HONEY SAUCE

Steps:

• Trim the stems off the figs and make a small hole in the top.
• Combine water, honey, cloves and allspice in a pot and bring to a boil.
• Put figs in the pot and simmer, covered for 15 minutes, until almost done.
• Remove figs and reduce sauce for 10 minutes.
• Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
• Stir in balsamic vinegar (if using).