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Poached Figs with Honey, Orange and Spices

Ronnie Fein via The Modern Kosher Kitchen
Is it fall yet?? With a mouth full of these Poached Figs with Honey, Orange and Spices, it sure feels like it.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine Jewish
Servings 4 servings


  • 1 cup 235 ml sweet white wine (I used some leftover Pinot Grigio I had and it worked great!)
  • 1 cup 235 ml water
  • 1/2 cup 160 g honey
  • 4 green cardamom pods slightly crushed
  • 6 allspice berries or clover I used clover
  • 6 whole black peppercorns
  • 2 strings orange pell 2 inches (5 cm) long
  • 8 large fresh figs
  • 1 to 2 tablespoons 10 to 20 g crushed toasted almonds


  • Combine the wine, water, honey, cardamom pods, clover, peppercorns and orange peel in a saucepan over medium-high heat.
  • Bring the liquid to a boil, reduce to a simmer, and cook for 15 minutes.
  • Add the figs and simmer for about 10 minutes or until the fruit is tender but not soft or mushy.
  • Remove the pan from the heat, remove the figs to a dish and let cool.
  • Strain the liquid (discard the cardamom, clover, peppercorns, and orange peel) and pour the strained liquid back into the pan.
  • Boil the liquid over high heat until it is syrupy. Let the syrup cool.
  • Cut the figs into quarters and place 8 pieces on each of the 4 dessert dishes.
  • Drizzle with syrup and sprinkle with nuts. (If the syrup has firmed, heat it for a minute or so over medium heat to liquify.)
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