Categories: Fruits, Desserts 
      Yield: 1 servings 
  
    1/2 c  Honey                               2    Bay leaves 
      1    Bottle dry white wine               4    White peppercorns 
      1    Continuous lemon peel spiral    2 1/2 lb Fresh figs 
      2 tb Fresh lemon juice                        Lightly whipped cream 
      6    Sprigs fresh thyme              
  
  In a large, nonaluminum saucepan, combine honey and wine; bring to a boil. 
   Lower heat and cook, stirring constantly, until honey is completely 
  dissolved.  Add lemon peel, lemon juice, thyme, bay leaves, and 
  peppercorns.  Place figs in wine syrup and poach over low heat, uncovered, 
  for four minutes, turning figs every minute. Remove figs with a slotted 
  spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2 
  cups.  Spoon over figs and chill. Serve figs with some of the poaching 
  liquid in individual bowls, topped with whipped cream or creme fraiche. 
   
  Note: From Kitchen Herbs by Sal Gilbertie.  Downloaded from Compuserve food 
  forum December 30, 1991.