Figs with Honey and Champagne

In a medium saucepan, combine the figs and water and let stand for 1 hour. Add the wine, honey, sugar, lemon zest and bay leaves and bring to a boil. Reduce the heat to low and simmer the figs until softened, about 20 minutes.

With a slotted spoon, transfer the figs to a bowl. Boil the cooking liquid until syrupy, 6 to 8 minutes. Remove the strips of lemon zest and the bay leaves and pour the syrup over the figs. Sprinkle with the fennel seeds and serve warm.

Wine Recommendation :

Italians match the sweetness of their desserts with light, and slightly sweet, Muscat-based wines to add a grace note to the finale of the meal. Try a Moscato d'Asti, such as the 1997 Vietti Cascinetta or the 1996 Bera.