Figs Poached with Red Wine and Tea

Ingredients

• 0.8 cup brandy 
• 2 sticks cinnamon (3-inch)
• 8 ounce figs dried
• 0.8 cup cooking wine dry red
• 0.8 cup honey 
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon rind grated
• 0.8 cup whipped cream low-fat
• 0.7 cup orange juice fresh
• 2 tablespoons orange rind grated
• 0.3 cup strong-brewed tea black
• 6 inch vanilla pod split

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Combine first 11 ingredients in a medium saucepan. Stir well; bring to a boil over medium heat. Reduce heat; simmer 30 minutes. Strain brandy mixture through a sieve into a bowl, and discard solids. Return brandy mixture to pan.
2. Add figs; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until figs are soft.
3. Remove figs from pan, reserving brandy mixture.
4. Let figs cool slightly; cut each fig in half.
5. Arrange 5 fig halves on each of 6 dessert dishes; drizzle 1 1/2 tablespoons brandy syrup over figs. Top each serving with 2 tablespoons ice cream.
6. Garnish with lemon zest, if desired.
7. Note: This can be made a day ahead; cover and chill, and bring back to room temperature and serve.