These port figs are truly a stunning, rustic dish.
It’s simple to make but there are a few things to know before beginning the preparations. It’s really important for all the ingredients to be ready to go and close to the stove before beginning.
My pan was hot but not smoking. When I sprinkled the sugar in my skillet, I could smell it begin to burn right away. I removed the pan from the heat, lowered the heat to low, placed the figs cut side down in the pan, and placed the pan back on low heat. The mixture barely simmered for 3 minutes. I added the port and the tea ball with the peppercorns. As I was turning the figs over, I could feel big clumps of melted sugar stuck to the pan. Fear struck as I had visions of having to throw my skillet away because of stuck-on burnt sugar. I calmly waited 3 minutes, removed the figs, turned up the heat to medium, and stirred with a wooden spoon while the sauce bubbled and thickened. As I stirred, I realized the stuck-on sugar was dissolving into the sauce. What a relief. By the time 5 minutes passed, the pan was free of all stuck-on sugar.
The sauce was purple, thick, and a similar consistency to caramel. When we served it over scoops of vanilla bean ice cream, my son said it looked like something that would be served in a fancy restaurant. I used fresh local figs and local port. It was beautiful and delicious. I was so glad I’d continued to cook through the fear. No ruined dessert, no ruined pan, just wonderful deliciousness.