6 ounces of chevre
2 tablespoons of honey
2 teaspoons of finely chopped fresh reosemary leaves
12 ripe figs, halved lenghtwise

1. Mix together the cheese, honey and rosemary. 
2. Heat the brioler and adjust the rack so it's about 4 inches from the heat source. 
3. dollop or pipe the goat cheese on the cut side of the fig halves (cut a very thin slice off the bottom if the fig won't stand upright)
4. Place on a foil lined baking sheet and broil until the cheese is lightly browned and soft. and serve warm. 

5 ripe black figs
10 ripe, firm yellow peaches
5 ripe, firm nectarines
5 ripe, firm plums
1 bottle dry red wine
1/2 cup sugar
2 star anise
2 black peppercorns
1 cup Creme Fraiche
Sprigs of mint or spearmint for garnish

1. Wash the fruit. In a large pot, combine the wine, sugar, star anise and peppercorns and bring to a boil.
2. Reduce the heat to a simmer , add the peaches and simmer for 5 to 10 minutes, until the fruit is tender, but not soft.
3. Remove the peaches with a slotted spoon to a plate.
4. Add the plums to the wine and repeat steps 1-3.
5. Do the same with the nectarines and figs.
6. Raise the heat to a medium high and cook the poaching liquid to reduce it by two thirds.
7. To serve, arrange the fruit on individual plates. Drizzle with a spoonful of poaching liquid. Garnish with creme fraiche and the mint sprigs. 

10 ripe figs
10 ripe, firm peaches
10 ripe, firm apricots
1 bottle Riesling
1/2 cup sugar
1 fresh vanilla bean, split lengthwise
1 cup Creme Fraiche
Springs of mint or spearmint for garnis

1. Wash the fruit. To poach, in a large pot, combine the wine, sugar, and vanilla bean. Bring to a boil over high heat.
2. Reduce the heat to a simmer, add the peaches and simmer for 5 to 10 minutes, until tender but not soft.
3. Remove the peaches with a slotted spoon and set aside on a dish.
4. Add the apricots to the wine and repeat the process in steps 1-3, setting aside onto their own dishes.
5. Add the figs to the wine and repeat steps 1-3 again and set aside onto their own dish. 
6. Increase the heat to medium high aned cook the paching liquick to reduce it by two thirds. 
7. To serve, arrange the fruit on individual plates. Drizzle with a spoonful of poaching liquid. Garnish with creme fraiche and the mint sprigs. 

12 ripe figs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 cloves
1/2 teaspoon ground ginger
1/2 cup superfine sugar
find of 1 orange, thinly pared and cut into strips

1. Put the spices, sugar and orange rind ina pan, add 2 1/4 cups water and bring to a boil.
2. Lower the heat and simmer for 10 miutes, then add the figs and simmer for 5 minutes more. Do not let the syrup boil. 
3. Remove the pan from teh heat and let cool.
4. Drain the figs, reserving the syrup and put them in a dish. 
5. Bring the syrup back to a boil and cook over medium heat until reduced by half, then pour it over the figs.
6. Let cool completely and serve. 

2 1/2 pounds figs, peeled and chopped
2 1/2 cups of sugar
pinch of ground cinnamon

1. Pour 2 1/4 cups water into a large saucepan, add the sugar and bring to a boil, stirring until the sugar has dissolved.
2. Add the figs and cinnamon and cook the mixture over medium heat, stirrring occasionally until the preserve thickens. 
3.Ladle into warm, sterilized glass jars while the preserve is still hot.
4. Allow the preserve to cool and then seal tightly.