Dessert Vinaigrette For Figs Recipes

FIG VINAIGRETTE

Fig Vinaigrette image

Provided by David Tanis

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

Ingredients

1 small shallot, finely diced
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and pepper
1 teaspoon Dijon mustard
4 ripe figs, peeled and mashed
3 tablespoons olive oil

Steps:

Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
Stir in mustard and mashed figs and mix well. Whisk in olive oil.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 34 grams, Carbohydrate 50 grams, Fat 41 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 39 grams, TransFat 0 grams

FIG VINAIGRETTE

Fig Vinaigrette image

Provided by Martha Stewart

Yield Makes 2 1/4 cups

Number Of Ingredients 5

Ingredients

2 cups dried figs, roughly chopped
2 cups red-wine vinegar
1/4 cup freshly squeezed orange juice
1/2 cup olive oil
Coarse salt and freshly ground pepper

Steps:

In a medium saucepan, combine figs, vinegar, and 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until it reaches the consistency of a fruit preserve, about 15 minutes. Remove from heat, and stir in orange juice and olive oil. Season with salt and pepper.

FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS

Figs with Balsamic Vinegar, Mascarpone, and Walnuts image

Categories Cheese Dairy Fruit Nut Dessert Bake Vinegar Fig Walnut Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 6

Ingredients

1 cup dry red wine
1/3 cup balsamic vinegar
1/2 cup sugar
1 pound dried Mission figs, stems discarded
3/4 cup walnut pieces (2 ounces), toasted
1/2 cup mascarpone

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
Serve warm figs with sauce and a dollop of mascarpone.

DESSERT VINAIGRETTE FOR FIGS

Dessert Vinaigrette For Figs image

Vinaigrettes lend lightness and sparkle to food, but they generally land before the dessert course. But here, a warm orange vinaigrette livens up figs for a light and delicious dessert. This easy recipe, which was inspired by one from Michael Moorhouse, the pastry chef at Blue Hill at Stone Barns, comes together quickly.

Provided by Rozanne Gold

Categories easy, quick, sauces and gravies, dessert

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 cup orange juice
1/4 cup Champagne vinegar
1/4 cup sugar
1 cup extra virgin olive oil
1/4 cup melted butter
12 to 16 figs

Steps:

Warm orange juice in a small saucepan. Add vinegar and sugar, and cook over medium heat until sugar dissolves. (Do not boil.) Whisk in oil and then butter until dressing emulsifies.
Wash fresh figs, and remove stems. Slice figs, and arrange in decorative pattern on a plate. Pour warm dressing on top; serve.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 49 grams, Carbohydrate 54 grams, Fat 66 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 15 grams, Sodium 5 milligrams, Sugar 47 grams, TransFat 0 grams

DRIED FIG VINAIGRETTE

Dried Fig Vinaigrette image

This has a delicious sweet-tart flavour that is great with grilled or roasted meats, especially pork. Also a salad of spicy greens (rocket, etc.) and rich blue cheeses topped with this vinaigrette is downright exciting! Try it with Pork tenderloin, pounded thin, lightly breaded and browned for a special treat!

Provided by MarieRynr

Categories < 30 Mins

Time 25m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1/2 cup coarsely chopped dried fig, plus
3 tablespoons finely diced dried figs
1/2 cup apple juice
2 teaspoons minced fresh thyme leaves
2 teaspoons toasted black mustard seeds or 2 teaspoons yellow mustard seeds
1 1/2 tablespoons minced shallots
6 tablespoons sherry wine vinegar
1 cup olive oil
salt
fresh ground pepper

Steps:

Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.
Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
Transfer to a blender, add the apple juice and puree until smooth.
Pour into a mixing bowl and whisk in the thyme, mustard seeds, vinegar, olive oil and the 3 TBS of diced figs.
Taste and season with salt and pepper.
If the dressing seems too thick, you can thin it with additional juice.
Store covered in the refrigerator for up to 5 days.

Nutrition Facts : Calories 1132.4, Fat 109.5, SaturatedFat 15.1, Sodium 10.2, Carbohydrate 42.4, Fiber 5.7, Sugar 31.4, Protein 2.8

FIG BALSAMIC VINAIGRETTE

Fig Balsamic Vinaigrette image

Sweet and Tangy. Makes any salad Exciting! ... and what I did with all those extra figs! This was inspired by my friend, Ellen.

Provided by Sweetiebarbara

Categories Low Protein

Time 1h30m

Yield 3 1/2 cups, 68-70 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fig (fresh)
1 cup water (filtered)
2 ounces shallots (very thinly sliced)
3 tablespoons olive oil
1 teaspoon sugar
1 1/2 cups balsamic vinegar

Steps:

Simmer Figs in water until very soft.
Puree with hand held wand.
Keep on low heat, and continue until it reaches a thick consistency.
Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
Add sugar and cook another 5 minutes.
Add to fig mix and puree again.
Add vinegar.
Bottle and refrigerate.

Nutrition Facts : Calories 16, Fat 0.6, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 2.4, Fiber 0.2, Sugar 2, Protein 0.1

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