Summary: There are many lovely ways to use figs: atop pizza; slivered into salads; made into preserves... Poaching figs takes them in a different direction, toward the sweet, soft, just-spiced realm. These are light and delicious, especially if you spoon them and their juices atop fresh ricotta.
- 1 pound fresh figs
- 1 cup water
- scant ½ cup coriander sugar*
- 5 allspice berries, cracked gently
- 1 pinch coriander seeds
- 1 generous grind fresh black pepper
In a deep saucepan or skillet large enough to hold all the figs in a single layer, place said figs. Sprinkle the sugar over them and then gently pour in the water. Add the remaining spices, and bring to a boil. Once boiling, turn heat down until you've got the mixture going at a nice simmer. After 15-20 minutes, remove the figs with a slotted spoon and let the syrup cook down some. Once it's to your preferred consistency, let it cool and pour back over the figs.
Serve immediately with toasted bread and blue cheese, over fresh ricotta or greek yogurt, or chill and just eat with abandon whenever the mood strikes.
*I was given a can of Sucre Roux a la Coriandre which is, in essence, coriander-infused sugar. Instead of searching high and low for this obscure product, simply whisk some freshly-ground coriander into unrefined cane sugar to achieve a similar result (use your preferred ratio but be bold with the coriander).