Orange Poached Figs

• 7 tablespoons fresh orange juice
• 3 tablespoons fresh lemon juice
• 3 tablespoons sugar
• 18 teaspoon freshly ground black pepper
• 1 2-inch piece vanilla bean, split lengthwise
• 12 ripe figs, preferably black

1. In a small bowl, stir together orange juice, lemon juice, sugar, pepper and vanilla bean.
2. Place an inverted 3-cup souffle dish in the center of a 10-inch pie plate to create a ring mold.
3. Pour the liquid mixture into the dish.
4. Arrange the figs in a circle, leaning them against the souffle dish with the stems facing up.
5. Invert a second 10-inch pie plate over the first to form a cover.
6. Cook at 100 percent power in a high-power oven for 5 minutes.
7. Remove from oven and uncover.
8. Let figs cool before serving warm, or let cool completely.
9. Serve with vanilla ice cream or heavy cream.

orange juice, lemon juice, sugar, black pepper, vanilla bean, figs

Taken from cooking.nytimes.com/recipes/3804 (may not work)