Vanilla Port Poached Figs with Honey Cream

Ingredients

• 1 tablespoon balsamic vinegar 
• 2  cinnamon sticks 
• 12  figs fresh
• 4 servings mint leaves fresh
• 0.5 cup heavy whipping cream 
• 1 tablespoon honey 
• 1  lemon zest 
• 1  orange zest 
• 2  peppercorns 
• 1.5 cups port 
• 1 pinch salt 
• 0.5 cup cup heavy whipping cream sour
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• hand mixer

Directions

1. Trim a small piece from the bottom of each fig so they stand up straight.
2. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside.
3. In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
4. Pour port into a small saucepan over medium high heat.
5. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much.
6. Place figs upright in pan, cover, and cook for 5 minutes.
7. To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig.
8. Serve immediately.