Fresh Figs And Pears With Rosemary Syrup


  • cup sugar
  • cup dry white wine
  • 3 tablespoons roughly chopped rosemary leaves
  • 1 large bay leaf
  • ½ teaspoon whole black peppercorns
  • 3 tablespoons balsamic vinegar
  • 8 large very ripe figs, halved
  • 4 firm ripe pears, peeled, cored and cut into eighths lengthwise
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      358 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 9 grams dietary fiber; 73 grams sugars; 1 gram protein; 7 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Combine the sugar, wine, rosemary leaves, bay leaf, peppercorns and balsamic vinegar in a small saucepan and bring to a boil. Lower the heat. Simmer for 10 minutes. Strain and refrigerate until chilled.
  2. Mascerate the figs in the chilled syrup for 1 hour before serving.
  3. To assemble, alternate the fig and pear slices on each of 4 chilled dessert plates. Drizzle 1 tablespoon of the rosemary syrup over the fruit and garnish with the sprigs of fresh mint. Serve with hazelnut biscotti (see recipe below).

1 hour 15 minutes

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