Baked Figs With Honey And Whiskey Ice Cream Recipes

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FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING



Fresh-Fig Cake With Honey Cream-Cheese Frosting image

This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 21

Butter, for greasing the pan
3 cups/384 grams all-purpose flour, more for flouring the pan
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups/300 grams granulated sugar
4 large eggs
3/4 cup extra-virgin olive oil
2 tablespoons buttermilk or plain yogurt
3/4 cup/116 grams chopped fresh figs (3 to 4 figs)
3/4 cup/225 grams fig jam
3/4 cup/85 grams chopped pecans or walnuts
12 tablespoons/180 grams unsalted butter (1 1/2 sticks), softened
2 cups/16 ounces/454 grams cream cheese, softened
1/4 teaspoon fine sea salt
3 tablespoons/60 grams honey
1 teaspoon vanilla extract
3 2/3 cups/450 grams confectioners' sugar
1 cup sliced fresh figs (about 5 figs)

Steps:

  • Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
  • In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
  • Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
  • Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
  • Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
  • While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
  • To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram

BAKED FIGS WITH HONEY AND WHISKEY SAUCE



Baked Figs With Honey and Whiskey Sauce image

Baked figs are sweetened with honey, kicked up with Scotch whiskey, and topped with toasted hazelnuts for a light dessert that is far from ordinary.

Provided by cartoonbabe

Categories     Dessert

Time 20m

Yield 8 figs, 4 serving(s)

Number Of Ingredients 6

1/4 cup hazelnuts
1/4 cup honey
1/4 cup scotch or 1/4 cup other whiskey
8 large fresh figs or 12 small fresh figs
butter-flavored cooking spray
mint sprig (to garnish) (optional)

Steps:

  • Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F.
  • Combine honey and Scotch whiskey in a small sauce pan and bring to a boil, stirring. Turn off heat.
  • Meanwhile, cut off stems of figs then cut in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts.
  • Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle.

BAKED FIGS



Baked Figs image

Categories     Fruit     Dessert     Bake     Fig     Port     Winter     Vegan     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 3

15 fresh figs, halved
425 g (15 ounces) Demerara (brown) sugar
750 ml (26 fluid ounces) port

Steps:

  • 1. Preheat the oven to 170°C / 325°F / gas mark 3.
  • 2. Halve each fig lengthways through the stalk. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, or until the figs are soft with a good thick syrup.

HONEY AND WHISKEY ICE CREAM



Honey and Whiskey Ice Cream image

This was a winning entry from the UK's "Masterchef" television programme in 1995. You don't need an ice cream maker and can use any liquid honey. I use Spanish orange blossom but the original used bell heather.

Provided by sophonisba

Categories     Frozen Desserts

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 4

300 ml double cream
60 ml whiskey
60 ml liquid honey
4 large egg yolks

Steps:

  • Whip the cream until it is thick adding the whisky gradually.
  • Put the honey in a small pan and heat it.
  • At the same time beat the yolks in a bowl.
  • Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
  • Gently fold in the cream and whisky mixture.
  • Put the mixture in a freezerproof container and freeze for three hours minimum.

Nutrition Facts : Calories 419, Fat 32.8, SaturatedFat 19.2, Cholesterol 314.6, Sodium 38.1, Carbohydrate 20.4, Sugar 17.8, Protein 4.3

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