BAKED FIGS
Here's a nice change from the traditional savory offerings. To keep the flavorful figs warm during your party, serve them in a chafing dish.- Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. Prick holes in figs with a fork; place in a greased 8-in. square baking dish. In a small bowl, combine orange juice, liqueur and cloves. Sprinkle sugar over figs; pour juice mixture over the top., Bake, uncovered, 45-55 minutes or until tender, basting occasionally with juice mixture. Serve warm with whipped cream.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
FIG BARS
Looking for a delicious dessert? Enjoy these fig bars topped with nuts and oats.
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
- Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
- In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
- Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 17 g, TransFat 0 g
BAKED FIGS
This recipe for baked figs is courtesy of David Tanis and should be used in his Double Duck Breasts recipe, which can be found in his cookbook, "A Platter of Figs and Other Recipes."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
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.
ROASTED FIGS AND PROSCIUTTO
Steps:
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
SPICED BAKED FIGS WITH GINGER MASCARPONE
This dish makes the perfect ending to a relaxed dinner party, special yet stress-free
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
- When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.
Nutrition Facts : Calories 327 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
BAKED FIGS AND GOAT CHEESE
Provided by David Tanis
Categories quick, appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Cut goat cheese into 6 thick slices. Line an 8-by 12-inch earthenware baking dish with fig leaves (if using). Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme. Drizzle with olive oil.
- Bake uncovered for 15 minutes, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 304 milligrams, Sugar 14 grams
BAKED FIGS
Provided by Jonathan Reynolds
Categories easy, quick, weekday, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Cut the stems off figs and place figs in a buttered baking dish. Brush with butter and sprinkle with sugar. Bake 15 minutes, until bubbly and lightly caramelized.
- With scissors or a knife, make an X in the top so that each fig opens like a flower.
- Serve figs hot with ice cream or raspberries folded into heavy cream whipped with confectioners' sugar.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 16 milligrams, Sugar 38 grams, TransFat 0 grams
FRESH FIGS BAKED
Easy fresh fig recipe. Can be used as appetizer, side dish, or dessert... or all three! I could eat figs three times a day, I only wish the season were longer. I changed the amount of Gorgonzola for the figs, as I believe the review I recently got was right... too strong for the fig. It read 6 tablespoons before I changed it. I believe 1/2 teaspoon per fig would be better. As would less port be better.
Provided by Sweetiebarbara
Categories Dessert
Time 25m
Yield 6 figs, 3 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven while fixing figs.
- Cut stems and a small portion of top off figs.
- Score tops crosswise.
- Place figs in shallow glass dish small enough to keep them close together.
- Fill each with a half teaspoon of the Gorgonzola cheese.
- Poor ruby port into dish.
- Bake 350 degrees for 15 minutes, or until cheese melts.
Nutrition Facts : Calories 99.6, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.1, Sodium 40.9, Carbohydrate 20.6, Fiber 2.9, Sugar 17, Protein 1.4
HONEY-ROASTED SALTED FIGS
Dried figs with a salty-sweet coating and clusters of red grapes are a refreshing dessert. Although tiny, each item is abundant in flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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.
BAKED FIGS
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
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.
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- Bake for 5-10 minutes until the figs have deepened in colour, the nuts are toasted and everything smells wonderful.
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- Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste. I used Le Creuset rectangular baking dish for this recipe and it was just the right size.
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