Vanilla-poached figs

Preparation info

    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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  • 12 dried figs, stalks cut off, cut in half lengthways
  • 30 ml (2 Tbsp) verjus (or lemon juice


Place everything in a small pot and pour on 200 ml water. Bring to the boil, then turn to a simmer and cook to reduce the syrup by half, gently stirring occasionally. Leave to cool in the liquid, then store in the fridge, in their liquid, for up to 10 days.