Baked Figs In Port Recipes

Steps:

• Place figs in a 2-quart saucepan, add port, bring to a simmer, remove from heat and let soak, covered but not refrigerated, overnight.
• Make the dough: Cut the frozen butter in 8 pieces and grate using a shredding disc of a food processor. Change to the regular blade. Add the flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse for a minute or so until the dough starts to come together.
• Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a resealable sandwich bag, press out any air, seal the bag and use a rolling pin to roll the bag until the dough fills the bag, forming a square. Refrigerate 2 hours or overnight.
• Drain figs, reserving the port; you should have about a half cup of the port. Spread figs on several layers of paper towel to dry for about 30 minutes. Return the port to the saucepan and boil 6 to 8 minutes until syrupy and reduced to 1/4 cup. Remove from heat and set aside. Cut a slit in each of the figs and insert a small nugget of the cheese, less than a half-inch, in each.
• Remove the dough from their bags by cutting the bags and peeling them off. On a lightly floured board roll one square of the dough into a rectangle 8-by-12 inches. Cut it in 8 strips each an inch wide, across the width of the rectangle. Cut each strip in thirds. You should have 24 pieces, each 1-by-4 inches. Wrap 24 of the figs in the strips of dough, moistening the ends to seal. Cover a baking sheet with foil. Place the wrapped figs on the baking sheet, seam side down. Repeat with the other square of dough and figs.
• Make the sauce: Stir the mustard into the reduced port and transfer to a serving dish. This mixture will keep, refrigerated in a covered container, at least three weeks.
• Heat oven to 350 degrees. Bake wrapped figs about 35 minutes, until golden. Some of the figs may have oozed residue of the port which can be brushed off. Serve the baked figs at once or let cool and refrigerate or freeze. To reheat, let them come to room temperature, then warm at 250 degrees for 15 minutes. Serve with port-mustard sauce alongside for dipping.

Steps:

• Preheat oven to 400 degrees.
• Place thyme sprigs in the bottom of a medium shallow baking dish. Place figs, cut side up, in baking dish and drizzle with olive oil.
• Transfer to oven and bake until figs are puffy and juicy, about 20 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F.
• Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
• Pour wine over.
• Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
• To serve, arrange 3 figs in a serving dish.
• Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
• Garnish with raspberries and pass the whipped cream.

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Steps:

• Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.

Steps:

• Rinse figs, cover with water and simmer 20 minutes. Drain, reserving the liquid. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
• Return figs to the pan and simmer 10 minutes longer. Cover and allow to stand overnight in syrups.
• Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer's directions.

Steps:

• Preheat oven to 325°. Prick holes in figs with a fork; place in a greased 8-in. square baking dish. In a small bowl, combine orange juice, liqueur and cloves. Sprinkle sugar over figs; pour juice mixture over the top., Bake, uncovered, 45-55 minutes or until tender, basting occasionally with juice mixture. Serve warm with whipped cream.

Steps:

• 1. Preheat the oven to 170°C / 325°F / gas mark 3.
• 2. Halve each fig lengthways through the stalk. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, or until the figs are soft with a good thick syrup.