FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS
Categories Cheese Dairy Fruit Nut Dessert Bake Vinegar Fig Walnut Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 (dessert) servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
- Serve warm figs with sauce and a dollop of mascarpone.
GRILLED CORN AND FIGS WITH BALSAMIC REDUCTION
You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I'm almost sure, however, that you never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It's a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature. The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some Drizzling Sauce of Balsamic Vinegar already made (or a bottle of balsamic vinegar to reduce), it's definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.
Yield serves 6
Number Of Ingredients 5
Steps:
- Clean the grill rack very well. Heat it with medium heat, if you're using a gas grill. If a charcoal grill, ignite and spread a bed of coals in a low layer that will cook all the ears of corn over moderate-not searing-heat. (If you can, adjust the height of the rack, too, to avoid burning the corn.)
- Shuck the corn and remove all the silks. Put the ears in a big bowl or on a tray; pour the olive oil and sprinkle 1/2 teaspoon of salt all over them. Roll them around and rub them with your hands so they're well coated.
- To prepare the figs, trim their stems and slice them all in half (through the stem end to the pointy blossom end).
- Lay the ears of corn on the grill, and cook them for 7 minutes or more, turning them frequently, until the ears are nicely grill-marked and the kernels are tender. Don't burn them, and do shift them around the grill so they cook evenly. Let them cool while you grill the figs.
- Wipe off the rack, if necessary, and have it hot so the figs don't stick. Set the fig halves on the rack, cut side down, and cook them only for a minute or so, to caramelize the cut side and soften the flesh. Don't let them burn or get mushy.
- With a sharp knife, slice the grilled kernels off the cobs and gather them in a mixing bowl (see box, page 276, for my method of cutting off kernels). Put in the fig pieces and toss together with the corn, adding the remaining 1/4 teaspoon of salt or more to taste.
- Serve warm or at room temperature in a wide bowl or platter. If you're drizzling with the balsamic reduction, it's best (and prettiest) to spread the corn and figs out in a shallow layer on a platter and swirl the vinegar with a teaspoon or fork in thin streaks over the top. This will give every spoonful of corn a delicate accent of sauce.
- The use of fresh herbs has exploded in the American kitchen today and that is wonderful, but I recall, as a young apprentice at my great-aunt's apron strings, for every pot that went on the stove there was an herb somewhere in the garden to match. Some herbs were better to cook; others were better added to the finished dish. Rosemary, bay leaves, and thyme were mostly used for long cooking, where their oils would be extracted slowly out of their leaves, but sage, oregano, and marjoram needed very little cooking time, and basil, parsley, and mint were tossed raw, which is enough to release their aroma.
- When I cook I love to crush herbs in my hands and then inhale their perfumes; it invigorates me, it refreshes me, and I get a good sense of what I am adding to the pot.
- I gently begin crushing herbs for my grandchildren in their early months of life, so they can begin to collect the smells of the wonderful world of herbs and foods.
GRILLED FIGS WITH POMEGRANATE MOLASSES
These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It's a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.
Provided by Martha Rose Shulman
Categories dinner, quick, appetizer, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
- In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
- Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
- Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
- Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 263 milligrams, Sugar 15 grams
GORGONZOLA FIGS WITH BALSAMIC GLAZE
For a fancy, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 190mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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- Clean a grill rack very well. If using a gas grill, heat over medium heat. If using a charcoal grill, ignite and spread a bed of coals in a low layer that will cook all the ears of corn over moderate — not searing — heat. (If you can, adjust the height of the rack, too, to avoid burning the corn.)
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