Figonomics 101.

 

 Rosie's fig trees are prolific producers

and the Hawthornes have been eating a lot of figs lately.

Today, I'm pairing figs with wine-poached pears,

toasted walnuts, and a seasoned crème fraiche.

Rosie's Figs And Poached Pears

1 pear

Juice and zest of 1 lemon

Juice and zest of 1 orange

1/2 tsp vanilla

1 cup wine

1/2 cup water

1 cinnamon stick

3 whole cloves

1/3 cup sugar

handful of toasted walnuts

2 figs, sliced

2 TB crème fraiche

1 tsp wildflower honey

dash cinnamon (to taste) 

Prepare poaching liquid.

Combine juice, zest, wine, water

vanilla cinnamon stick, cloves, and sugar.

Stir over medium-low heat until sugar dissolves.

Simmer for 10 minutes.

Add pears to simmering liquid and simmer, uncovered,

turning the pear occasionally and spooning the syrup over top

to help them color evenly, about 30 minutes.

Remove from heat and let pear cool in poaching liquid.

Remove pear from sauce pan,

slice, and transfer to serving dish.

Arrange fig slices around pears.

Bring poaching liquid to a simmer

and continue to cook until reduced by half.

Make the crème fraiche mixture.

Combine crème fraiche, honey, and cinnamon.

 Spoon some of the reduced poaching liquid

 over top of pear and fig slices.

Dot with crème fraiche mixture

and sprinkle toasted walnuts over top.

Enjoy!

Pear goes into poaching liquid.

Ladle liquid over top and rotate pear.

Took about 30 minutes.

I already had homemade crème fraiche on hand.

For crème fraiche,

 you need to make it the day before you need it.

Crème Fraiche 
Must be made the day before you plan to use it.

1/2 cup heavy cream

1 TB buttermilk

1 TB lime juice

Mix all together.

Cover with paper towel and leave on counter overnight.

Stir, cover, and refrigerate the next morning.
Usually I use a cup of cream.
This time I wanted a more intense flavor.
And I got it.

Crème Fraiche Mixture

2 TB crème fraiche

1 tsp wildflower honey

pinch of cinnamon, to taste

Mix all together.

Plate with sliced figs and poached sliced pears,

toasted walnuts,

seasoned crème fraiche, and poaching liquid.

This is plate-lickable good.