Figs with Honey-Yogurt Cream

Name: Figs with Honey-Yogurt Cream
Yield: 6 Servings
Ingredients: 3 oranges; 2 lemons; 1 750-ml bottle red Zinfandel; 3/4 cup sugar; 1/4 cup honey; 2 cinnamon sticks; 10 whole cloves; 1/2 teaspoon aniseed; 12 ounces dried Calimyrna figs, stemmed, quatered (about 2 cups); 1 1/2 cups plain whole-milk yogurt (preferably organic); 1/3 cup orange blossom honey; 1 1/2 cups chilled whipping cream; 2 teaspoons unflavored gelatin

By Jeanne Thiel KelleyPhotography by Brian Leatart

April 30, 2002

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Recipe notes