Figs with Thyme

Figues au Thym

Preparation info

  • Servings:

    4 to 6

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 pound dried figs
  • 2 cups red wine
  • 2 or 3 small branches of thyme (or ½ teaspoon crumbled dried thyme tied in a bit of muslin)
  • 3 tablespoons honey


    Combine all ingredients in a saucepan and cook at a simmer, covered, for about 1 hour, turning the figs over from time to time in their liquid if not completely covered. Remove the figs to a serving dish, discard the thyme, and reduce the cooking liquid over a high flame by about one third—or to the consistency of a light syrup—and pour over the figs. Good either tepid or chilled. Serve a dry cookie-like thing on the side.