Poached Figs with Lemon Zest and Bay Leaves

There were three styles of figs available this week at Whole Foods Market!  Mission, Turkish and a variety that I have not seen before called “Zebra” which are green and yellow striped!  They looked amazing.


I chose the mission figs to work with for this recipe and picked ones that were not too ripe.

The figs need to be pretty firm to withstand the poaching process.

Poached Figs with Lemon Zest and Bay Leaves

  • Servings: 6 servings
  • Difficulty: Easy
  • Print


24 figs

1 cup sugar

1 cup water

2 lemons, juiced and peel removed

4 bay leaves


Rinse and pat the figs with a paper towel to dry.  Put the figs in a medium size skillet.   You want the figs to fit snuggly in the pan so they will stand up and not fall over.  So adjust the size of the pan to fit the figs.


Add the remaining ingredients and cook over medium for about 30 minutes.  The sugar needs to dissolve and will form a simple syrup that will be slightly pink, a bit lemony and have a hint of bay.

The figs should still be standing upright and not collapse. So turn down the heat if you need to keep the figs intact.

The bay leaves and lemon add some interesting flavors to the figs and cut through the sweetness.  I served these figs over a super food salad today that had kale, shaved brussels sprouts, boiled beets and a soft goat cheese with the addition of toasted hazel nuts.

The figs would be great served with a hard cheese like Manchego, Parmesan, or some sausages like salami’s or as a size to some great brat’s.

I could not stop eating these straight from the pan!  The were fig-licious!

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