Serves 6-8

2 lbs. ripe figs, washed
Lemon zest strips, 1-inch long and 1/4-inch wide (pith removed)
2 c. sugar
Rum, as needed (optional)
Vanilla Bean

Place whole figs in a deep, wide saucepan. Cut a small slit at the top of each fruit and insert a lemon zest strip into each slit. Sprinkle sugar over figs. Add water, or part water/part rum, to a depth of 1/4-inch in the pan. Place a vanilla bean in the center of the pan.

Place over high heat and bring to a boil. Reduce heat to medium and simmer, uncovered, until sugar caramelizes, 15-20 minutes. Serve warm.

Note: Pears can be prepared the same way: peel, halve, and core, then poach in simple syrup or wine with strips of lemon zest and vanilla bean. They take longer to cook than the figs.