No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Oven-Poached Figs

  • Yield: Makes 12
Oven-Poached Figs

Source: Martha Stewart Living, Volume 143 October 2005


  • 12 fresh figs
  • 1/4 cup tawny port
  • 1/4 cup full-bodied red wine, such as Pinot Noir
  • 3 tablespoons honey
  • 1 orange zest, 3 inches, plus 1/4 cup fresh orange juice
  • 1 stick cinnamon, 3 inches
  • 1 vanilla bean, seeds scraped
  • 2 whole green cardamom pods, split open
  • 2 whole cloves
  • 1/2 teaspoon whole black peppercorns


  1. Preheat oven to 325 degrees. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey, and orange juice over figs. Submerge remaining ingredients in the liquid around figs. Cover dish with foil, and bake 1 hour.

  2. Remove foil; continue to bake 45 minutes more, basting 2 or 3 times with accumulated juices. Let cool completely, turning figs occasionally to keep moist.

  3. Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for fig vinaigrette. Discard solids. Figs can be refrigerated in an airtight container up to 3 days.

Reviews (2)

  • alabranche 25 Oct, 2010

    umm, those four stars in my previous comment were a word for a type of party where you serve mixed drinks (named after rooster tails) but i didn't know it would be censored out - sorry!

  • alabranche 25 Oct, 2010

    I made these yesterday for a cocktail party served with brie and baguette and they got rave reviews! Some figs seemed like they might be starting to go so I quartered each fig before poaching to make sure they were fresh. I did make some mods to avoid running to the store; here's exactly what i used:
    1/4 c. port, 1/4 c. water, 3 tbsp. honey, 1/4 c. orange juice, 1 stick cinnamon, sprinkle of powdered vanilla (common here in france), 2 whole cloves, 1/2 t. peppercorns

Related Topics