Poached Fresh Figs with Campari

° Serves 4

I especially like to make this dessert when tiny Black Mission figs appear at the market in midsummer. You can use larger figs too—but whatever variety you select, the figs must be ripe. However, if they are so ripe that their skin is splitting, reduce the cooking time as necessary to prevent them from falling apart.

Made in only a few minutes, this delightful dessert will keep and develop flavor in the refrigerator for at least a week. The juice of the figs turns it bright red, and the Campari gives it a slightly bitter, spicy taste. (If you are not fond of Campari, replace it with vermouth or eliminate it altogether.)

• 1 cup fruity white wine
• ⅓ cup sugar
• ¼ cup lime juice
• 1 pound small ripe Black Mission figs (about 20) or larger figs
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water
• 2 tablespoons Campari
• 1 cup sour cream, for serving
• Slices of pound cake or cookies, for serving (optional)

Combine the wine, sugar, and lime juice in a saucepan (preferably stainless steel) and bring to a boil. Add the figs, cover, and boil gently for 4 to 5 minutes, until the figs are tender when touched with a knife but not bursting open and falling apart. Using a slotted spoon, transfer the figs to a bowl.

There should be about 1 cup liquid in the saucepan; if there is more, boil it down to 1 cup. Add the dissolved cornstarch, stir, and bring to a boil. Pour the sauce over the figs and allow to cool to room temperature, then stir in the Campari.

Spoon 4 or 5 figs (or 2 or 3 larger figs) into individual deep dessert dishes. Spoon some sauce over the figs, place a dollop of sour cream in the center, and serve with a slice of pound cake (or a cookie), if desired.