Recipes, re-invented from cooking shows

Truffle Figs in Port Syrup

Name: Truffle Figs in Port Syrup
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Prep. Time:

10 minutes

Baking Time:

15 minutes

Total Time:

25 minutes

Serves:

6 portions

Luke created these truffle figs for MasterChef UK Professionals Series 18. Port-poached figs gain extraordinary depth from truffle honey stirred into the warm syrup off the heat — a six-ingredient recipe that takes under 30 minutes and rewards the effort many times over. Equally at home alongside a...

Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask. Leave your email and we'll notify you when it's ready!

Email

Ingredients

6 medium fresh figs (or 4 large, halved)
200ml / ¾ cup + 2 tbsp ruby port
50g / 3½ tbsp caster (superfine) sugar
1 sprig fresh thyme
1 star anise (remove before serving0
7g / 1 tsp truffle honey

Why buy an expensive pot when you only need a pinch? We sell tiny quantities

Heading 5

For this recipe, you need:

amount

cost

Instructions

Step 1 — Prepare the figs and build the syrup
Score each fig from the top in a cross shape, cutting down about halfway. Combine the ruby port, caster sugar, thyme sprig, and star anise in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar has fully dissolved.

Step 2 — Poach the figs
Add the figs cut-side down to the simmering syrup. Cook gently for 6–8 minutes, basting occasionally with the syrup, until the figs are just tender and the liquid has reduced to a glossy, clinging consistency. Remove the figs carefully with a slotted spoon and set aside.

Step 3 — Finish with truffle honey
Discard the thyme sprig and star anise. Remove the pan from the heat and stir in the truffle honey until fully dissolved. Taste — the syrup should be deeply sweet, lightly herbal, and carry a distinct earthy truffle note. Allow to cool to room temperature. Spoon generously over the figs to serve.

NOTE
These figs can be made up to 2 days ahead and refrigerated in their syrup. Bring to room temperature before plating. If the syrup thickens too much on cooling, warm gently with a small splash of port to loosen.