Almondriesling Savarin With Fig Compote Recipes

DRIED PEAR AND FIG COMPOTE

Steps:

• Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.

FRESH FIG COMPOTE

Steps:

• In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
• Simmer for 5 minutes.
• Add in the figs and cook for about 2 minutes or until soft, turn once.
• Add curacao and stir to mix.
• Cool and serve in sherbert dishes.

SWEET AND SPICY FIG COMPOTE

Steps:

• Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

LEMON-FIG COMPOTE

Steps:

• Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
• Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
• Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.

ZURIE'S FRESH FIG COMPOTE OVER CREAM CHEESE

Steps:

• Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
• Place cream cheese on a platter; pour fig mixture over cream cheese.

FIG COMPOTE

Steps:

• In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.

FIG AND ORANGE COMPOTE

Steps:

• Using a zester, remove the zest of one orange in long strips.
• Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
• Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
• Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
• Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
• Just before serving, slice the 4 uncooked figs lengthwise into four sections.
• Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

ALMOND/RIESLING SAVARIN WITH FIG COMPOTE

Steps:

• TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
• Heat milk to lukewarm and pour into well to combine with yeast.
• Allow a little surrounding flour to blend in.
• Cover and let rest for 15 minutes.
• Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
• Add to the flour and knead well, incorporating more flour, if necessary.
• (Dough should be soft, slightly sticky.) Cover and allow to"proof" for 30 minutes.
• Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
• mold.
• Let rest a further 30 minutes.
• PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes.
• Turn out onto a rack set over a bowl.
• Immediately spoon on Riesling mixed with remaining sugar.
• Reserve any that has drained into the bowl for reuse in making Fig Compote.
• Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds.
• Whip cream and garnish along with Fig Compote.
• TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey.
• Cook over high heat, stirring for about 3 minutes.
• TOASTED ALMONDS: Preheat oven to 350 degrees F.
• Blanche almonds in boiling water for 1 minute Drain in a sieve and remove skins Place on an ungreased baking tray, and toast for about 8 minutes.
• Chop coarsely.
• TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves.
• Add Riesling left over from making savarin, with enough water to make 1 cup liquid.
• Bring to a boil, stirring occasionally.
• Cook for 20 minutes.
• Discard cloves.
• Allow to boil down to compote consistency.