FIGS POACHED IN PORT
Poached figs can be eaten alone or as a simple and light dessert with a scoop of ice cream and biscotti. Serve them with a wedge of Stilton to add a savory note to the end of your meal. Do not overcook the figs. You don't want them so soft that they burst open when you touch them. Black mission figs work best for this recipe, as they tend to be firmer in texture. Other varieties may be substituted but the cooking time should be reduced to five minutes if they are very soft and ripe.
Provided by Food Network
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
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.
RED-WINE-POACHED FIGS WITH VANILLA ICE CREAM
Categories Dessert Poach Valentine's Day Quick & Easy Fig Red Wine Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.
- Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.
- Serve fig mixture spooned over ice cream.
VANILLA PORT POACHED FIGS WITH HONEY CREAM
Fresh figs poached in a rich reduction of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream.
Provided by e
Categories Fig Desserts
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside.
- In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
- Pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
- To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 66.5 g, Cholesterol 53.4 mg, Fat 17.7 g, Fiber 7.1 g, Protein 3.4 g, SaturatedFat 10.7 g, Sodium 75.7 mg, Sugar 54.6 g
VANILLA PORT POACHED FIGS WITH HONEY CREAM
Fresh figs poached in a rich reduction of port wine, spices, and orange zest. Served with honey-scented whipped 'sour' cream.
Provided by e
Categories Fig Desserts
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Trim a small piece from the bottom of each fig so they stand up straight. Remove stems, and score a 1/4 inch "X" into the top of each fig. Set aside.
- In a bowl, beat whipping cream together with sour cream until stiff peaks form. (This can be done either by hand, or with an electric mixer.) Gently fold in 1/4 cup of honey and a pinch of salt. Cover, and refrigerate.
- Pour port into a small saucepan over medium high heat. Add cinnamon sticks, peppercorns, cloves, 1 tablespoon honey, vanilla extract, balsamic vinegar, and lemon and orange zests. Stir to dissolve honey and blend flavors. Bring mixture to a boil, reduce heat, and simmer for up to 30 minutes, or as time allows, being careful not to reduce liquid too much. Place figs upright in pan, cover, and cook for 5 minutes.
- To serve, place a spoonful of honey cream in the center of each plate. Arrange 3 figs around the cream, and drizzle with a small amount of poaching liquid. Tuck a sprig of mint into the slit on the top of each fig. Serve immediately.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 66.5 g, Cholesterol 53.4 mg, Fat 17.7 g, Fiber 7.1 g, Protein 3.4 g, SaturatedFat 10.7 g, Sodium 75.7 mg, Sugar 54.6 g
VANILLA BEAN-ROASTED FIGS WITH WILDFLOWER HONEY-VANILLA ICE CREAM
Provided by Thomas Keller
Yield Makes six servings and 1 quart ice cream
Number Of Ingredients 9
Steps:
- In a saucepan, combine the milk, cream, and 2 tablespoons of the sugar and bring to a simmer.
- Meanwhile, in a mixer or other metal bowl, whisk the egg yolks and the remaining 2 tablespoons sugar until thickened and lightened in color. Gradually whisk in one third of the warm milk mixture to temper the egg yolks. Return the mixture to the saucepan and stir over medium heat until the custard has thickened and coats the back of a wooden spoon. Pour the custard into a bowl set in an ice-water bath and stir in the honey to combine. Let the mixture cool to room temperature, then strain it into a container and refrigerate at least 5 hours, or overnight (for the creamiest texture).
- Freeze the cold custard in an ice-cream machine. Remove to a covered container and freeze for several hours, or until hardened.
- Preheat the oven to 400º F.
- Wash and dry the figs. Slice off and discard the tops. Make a small slit in the center of the top of each fig and insert a section of vanilla bean.
- Melt the butter over medium heat in an ovenproof skillet large enough for all the figs to stand in one layer. Stir in the sugar to dissolve. Stand the figs in the butter and add any remaining vanilla beans to the pan. Place the pan in the oven for 10 minutes to heat the figs. The figs can be served warm or at room temperature.
- Place a scoop or quenelle of ice cream into each of six bowls. Arrange 3 of the figs (still with the vanilla beans) around each scoop. Drizzle the syrup remaining in the pan around the plates. Serve immediately.
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- In a small or medium saucepan that's large enough to hold the figs, heat water, honey, and sugar (and vanilla and cinnamon, if using) on medium-high. Cook until sugar dissolves. Reduce heat to medium-low and add figs. Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly. Using a slotted spoon, transfer figs to a bowl. Let the water-honey liquid continue simmering on medium-low heat until liquid reduces and thickens to a syrup consistency, about 15 more minutes. Let cool.
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