So I did them a day later, but the mostly-local poached figs were wonderful. I sliced the CSA figs in half and poached them in some Touriga Dulce from Blackstock Winery in Dahlonega, with some Cinnamon Twist from Alpharetta Spice Company. Thus, mostly-local. The spices aren't grown locally unlike the figs and the wine's grapes, but it's at least blended fresh locally by a small company. Between the dessert red wine and the small amount of sugar in the spice blend, there was no need for additional sugar.

After poaching for 8 minutes, I took the figs out and increased the heat, reducing the poaching liquid down to about 1/4, then put the fig halves and a couple of spoonfuls of the reduction over some vanilla gelato. Wow. Tasty. Definitely something to try again, especially since I have the better part of a bottle of the Touriga yet to use. (I've had it a while; it needed to be used.) As an additional bonus, the apartment smells of mulled wine (aka the poaching liquid) now. Yay!