6 servings

Hands on: 20 minutes

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Total time: 2 to 3 hours and 20 minutes, including chilling time

This savory-sweet syrup is the perfect counterpoint to fall fruits like figs and pears. The recipe, from The New York Times , is an adaptation of one from John Ash. You can serve this with a wedge of cheese or biscotti.

2/3 cup granulated sugar

2/3 cup dry white wine

3 tablespoons chopped rosemary leaves

1 bay leaf

1/2 teaspoon whole black peppercorns

3 tablespoons balsamic vinegar

8 large ripe figs, halved

4 firm ripe pears

In a small saucepan, combine sugar, wine, rosemary, bay leaf, peppercorns and balsamic vinegar. Bring to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. Strain and refrigerate until chilled.

An hour before serving, add figs to chilled syrup. Let macerate.

Just before serving, peel, core and cut pears into eighths lengthwise. On individual serving plates, alternate fig and pear slices. Drizzle with syrup.

Per serving: 222 calories (percent of calories from fat, 3), 1 gram protein, 53 grams carbohydrates, 5 grams fiber, 1 gram fat (trace saturated fat), no cholesterol, 3 milligrams sodium.