Figs With White Port Gelée

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Los Angeles Times


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Total time: About 1 hour, 45 minutes, plus overnight maceration time and chilling time Servings: 4 to 6 Note: From test kitchen director Donna Deane. You might have some syrup left over from poaching the figs. This would be delicious on pancakes or waffle

2 teaspoons sugar, or to taste, plus 2/3 cup sugar, divided

2 teaspoons unflavored gelatin

2 tablespoons white Port wine, plus 1/3 cup, divided

1 teaspoon lime juice, divided

4-6 figs, cut in half lengthwise

1/2 vanilla bean, split lengthwise

Lime peel, 1 1/2 -inch piece

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