BAKED FIGS WITH GRAND MARNIER AND WHIPPED CREAM
Categories Liqueur Milk/Cream Mixer Fruit Dessert Bake Quick & Easy Fig Triple Sec Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F.
- Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.
- Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
- Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.
- Serve figs, warm or at room temperature, with syrup and cream.
POACHED FRESH FIGS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes.
- Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme.
- Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs.
SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS
Categories Fruit Dessert Poach Quick & Easy Ricotta Fig Pine Nut Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.
- Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
- Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
- Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.
POACHED FIGS WITH FRESH RICOTTA CHEESE
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
- Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
- Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.
MILLEFEUILLE OF FRESH FIGS AND RICOTTA
Not a fin in sight here-just a light, sweet finish to a healthy meal.
Provided by Anita Lo
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
- Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.
More about "sambuca poached figs with ricotta and pine nuts recipes"
FIGS WITH SAMBUCA — THE WINE CHEF
From thewinechef.com
Estimated Reading Time 2 mins
HONEY POACHED FIGS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS RECIPE
From recipeofhealth.com
FRESH FIGS WITH RICOTTA AND HONEY – LEITE'S CULINARIA
From leitesculinaria.com
FIGS POACHED IN SAMBUCA WITH PINE NUTS AND RICOTTA
From theweatheredgreytable.com
FIGS POACHED IN MADEIRA WITH CREAM CHEESE RICOTTA SAUCE FOOD
From cooking-guide.com
13 SAMBUCA MEETS DESSERT IDEAS | SAMBUCA, FOOD, RECIPES - PINTEREST
From pinterest.com
THE DAILY MEAL
SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS RECIPE - EAT YOUR …
From eatyourbooks.com
SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS RECIPES
From tfrecipes.com
WINE “POACHED” FIGS ON YOUGURT CREME (IT’S LOW-FAT, SHHHH!)
From hippressurecooking.com
SAMBUCA RECIPES AND COOKING WITH SAMBUCA - FOODDIEZ.COM
From fooddiez.com
FIG AND RICOTTA FLATBREAD - CHERRY ON MY SUNDAE
From cherryonmysundae.com
POACHED FIGS WITH FRESH RICOTTA CHEESE RECIPES
From tfrecipes.com
BEST POACHED FIGS WITH FRESH RICOTTA CHEESE RECIPES
From alicerecipes.com
SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS
From pinterest.com
SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS RECIPE - EAT YOUR …
From eatyourbooks.com
AMARONE-POACHED FIGS WITH RICOTTA – CULINARY ANTHROPOLOGIST
From culinaryanthropologist.org
You'll also love