Fresh Figs And Pears With Rosemary Syrup

• 23 cup sugar
• 23 cup dry white wine
• 3 tablespoons roughly chopped rosemary leaves
• 1 large bay leaf
• 1/2 teaspoon whole black peppercorns
• 3 tablespoons balsamic vinegar
• 8 large very ripe figs, halved
• 4 firm ripe pears, peeled, cored and cut into eighths lengthwise

1. Combine the sugar, wine, rosemary leaves, bay leaf, peppercorns and balsamic vinegar in a small saucepan and bring to a boil.
2. Lower the heat.
3. Simmer for 10 minutes.
4. Strain and refrigerate until chilled.
5. Mascerate the figs in the chilled syrup for 1 hour before serving.
6. To assemble, alternate the fig and pear slices on each of 4 chilled dessert plates.
7. Drizzle 1 tablespoon of the rosemary syrup over the fruit and garnish with the sprigs of fresh mint.
8. Serve with hazelnut biscotti (see recipe below).

sugar, white wine, rosemary, bay leaf, whole black peppercorns, balsamic vinegar, very ripe figs, firm ripe pears

Taken from cooking.nytimes.com/recipes/3820 (may not work)