CARAMELIZED FIGS WITH HONEY, THYME AND CRèME FRAîCHE
Provided by Alice Hart
Categories easy, quick, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spoon the honey over the cut sides of the figs. Heat a large, heavy skillet over a medium-high flame. Add the butter - it should sizzle briskly when it hits the pan. Throw in the thyme sprigs, followed by the figs, cut sides down. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute.
- Transfer the figs to a plate. Return the skillet to the heat and add about 5 tablespoons water. Simmer, scraping the caramelized honey with a spoon. Pour this sauce over the figs and serve warm with generous spoonfuls of crème fraîche and a few extra thyme leaves.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 9 milligrams, Sugar 26 grams, TransFat 0 grams
FIGS WITH HONEY-YOGURT CREAM
Categories Dessert Yogurt Fig Summer Honey Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For figs:
- Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
- For yogurt cream:
- Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
- Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
- Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.
FIGS AND RASPBERRIES WITH LAVENDER-HONEY CREAM
Whipped cream delicately flavored with lavender honey is spooned over fresh figs and raspberries. Crinkled Lace Cookies are served alongside the fruit and cream to provide a contrasting crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Whisk honey, egg yolks, and salt in a large heatproof bowl set over a pan of simmering water until pale and thick, 3 to 5 minutes. Cool slightly. Whip cream to soft peaks. Whisk into honey mixture. Serve with figs and berries.
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