Figs with Wild Thyme Honey in Red Wine and Lapsang Souchong Custard

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The flavors of wild California, Provence, and refined China are in this dessert, so an orange-flower water or green Chartreuse custard sauce would also work well.

The figs taste even better if made the day before.


  • 16 whole dried figs
  • 1 (750 ml) bottle red wine, fruity Zinfandel type
  • 4


Put the figs and red wine in a nonreactive saucepan, and soak for 1 hour. Add the thyme, sugar, and honey, and simmer until the figs are tender, about 1 hour. Strain, reserving the figs, and boil down the cooking liquid until it is reduced to cup. Stem the figs and put them back in the reduced wine sauce and let them cool.

Put the tea leaves in a bowl and pour