Sauteed Figs Recipes

Steps:

• Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
• Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
• Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

Steps:

• Cut figs in half lengthwise.
• Heat sauté pan over medium high heat.
• Melt butter in pan.
• Add ginger (optional) to pan to soften in hot butter.
• Add cinnamon and cloves, stir.
• Add figs to pan, turning occasionally to soften and brown.
• Add brown sugar to pan, stirring frequently to melt and caramelize sugar.
• Allow to cool for 3-5 minutes, and enjoy!

Steps:

• In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
• Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.

Steps:

• Use a vegetable peeler to shave the Parmigiano into shards. Set aside.
• Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with the olive oil.
• Heat a large skillet (ideally cast iron) or a grill pan over medium-high heat. When hot, arrange half the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1 1/2 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs in the same way.
• Drizzle the vinegar over the figs and top with Parmigiano shavings. Serve warm or at room temperature.

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2. Heat the olive oil in a heavy-bottomed, oven proof baking dish over medium heat and when the oil is hot but not smoking, brown the veal on all sides. Remove the veal from the pan and add the figs. Cook until they are golden but not too soft, about 5 minutes. Remove the figs and reserve. Add the onions to the pan. Cook, covered, until the onions are tender and golden, stirring occasionally so they don't stick, about 10 minutes. Return the veal roast to the pan with the onions. Season it with salt and pepper, then pour the wine over all. Tuck the bay leaves around the veal, pushing them under the wine, cover, and roast in the oven until the veal is nearly cooked through, about 1 hour. Turning it once during cooking.
• 3. Remove the veal from the oven. Add the figs to the veal, pushing them gently down under the cooking juices. Cover and return to the oven and bake until the veal is cooked through and figs are tender and melting, an additional 15 minutes.
• 4. Remove the veal from the oven and transfer the veal to a warmed platter. Place the pan with the cooking juices over medium heat and bring to a boil. Boil gently just until the sauce has thickened enough to lightly coat the back of a spoon, 4 to 5 minutes, making sure that the cooking juices don't evaporate too much and that the figs and onions don't stick to the bottom of the pan.
• 5. To serve, remove the strings from the veal roast and slice it. Spoon the figs and onions and the cooking juices over it, garnish the platter with parsley and serve immediately.

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:

• Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
• Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add duck bones, chicken backs and onion and cook until brown, turning occasionally, about 12 minutes. Add both stocks. Bring to boil. Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season duck breasts with salt; add to skillet skin side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm.
• Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and sauté until translucent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.
• Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.

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.

Steps:

• Melt the butter in a large skillet over high heat.
• Add the fig halves and sprinkle liberally with brown sugar.
• Saute, turning the figs gently, until warmed through, about 4 minutes. Be careful not to let the butter/brown sugar burn, just caramelize.
• Sprinkle with toasted almonds and garnish with heavy cream.

Steps:

• Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil. Whisk 1/4 cup extra-virgin olive oil and 1/4 cup honey in a large bowl. Add 10 ounces each of dried Turkish and Black Mission figs; toss to coat.
• Arrange figs in a single layer on prepared sheet. Sprinkle with 1/2 teaspoon coarse salt. Roast until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter, and serve with assorted grapes.

Steps:

• Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
• Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.