Figs with Honey Yogurt Cream
Ingredients
- 3 oranges
- 2 lemons
- 1 750-ml bottle red Zinfandel
- 3/4 cup sugar
- 1/4 cup honey
- 2 cinnamon sticks
- 10 whole cloves
- 1/2 teaspoon aniseed
- 12 ounces dried Calimyrna figs, stemmed, quartered (about 2 cups)
- 1 1/2 cups plain whole-milk yogurt (preferably organic)
- 1/3 cup orange blossom honey
- 1 1/2 cups chilled whipping cream
- 2 teaspoons unflavored gelatin
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