Poached Figs Dessert with California Labneh

Bring Muscat wine, honey, 1 cup water and 4-inch orange peel to a boil over high heat. Reduce heat to low, add the figs and simmer, covered, until the figs are tender, 25 to 30 minutes. Remove the figs with a slotted spoon and set aside to cool completely.

Increase the heat to high and simmer until the syrup has reduced by three-quarters and thickened, about 10 to 15minutes. Take off the heat and return the figs to the pan.

In a low 6-ounce jar, spoon half of 1/3 cup of labneh into each jar, distributing evenly between the jars. Spoon the figs and their liquid into the jars distributing evenly. Top with the remaining labneh and sprinkle on about 1/4 teaspoon of the finely grated orange zest onto the top. Cover with a lid and place in the refrigerator. Just before serving, remove the lid and sprinkle the pistachios onto the top.

Serves 6

Recipe by Chef Joanne Weir Photos by Annelies Zijderveld for Karoun (used with permission)