Wine-Poached Figs

Directions

1. 1
   Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil.
2. 2
   Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes.
3. 3
   Remove from the heat and stir in the thyme sprigs.
4. 4
   Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.