New This Month

Oven-Poached Figs


Local cheeses, such as Cowgirl Creamery's Mount Tam and Red Hawk, pair beautifully with figs oven-poached in red wine and spices.

  • Yield: Makes 12

Source: Martha Stewart Living, 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.

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