WINE-POACHED FIGS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.
DRIED FIGS IN RED WINE
Categories Fruit Dessert Bake Fig Red Wine Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Put figs in a 3-quart shallow glass or ceramic baking dish. Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid). Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.
- Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.
- Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.
- Figs can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.
SPICED CHICKEN THIGHS WITH DRIED FIGS
This quick skillet-spiced chicken braise is a perfect low-calorie, full-flavored weeknight dinner. The sweet and sour flavors of dried figs and vinegar are the stars of the sauce for the chicken, along with fragrant and aromatic basmati rice that's steamed with cinnamon and bay leaves.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
- Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
- Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
- Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.
Nutrition Facts : Calories 470, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 133 milligrams, Sodium 640 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 34 grams, Sugar 19 grams
ANDY'S FIGS IN RED WINE
Choose soft, plump dried figs for this easy, healthy dessert. Very hard figs won't soften even as they soak.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time P1D
Number Of Ingredients 3
Steps:
- Place figs in a glass or ceramic bowl and pour wine over to cover. Cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 1 week, until figs are soft and plump. Drain and toss with orange zest, if desired.
Nutrition Facts : Calories 215 g, Fat 1 g, Fiber 7 g, Protein 2 g
FIGS POACHED IN RED WINE
This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
- With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.
SPICED FIGS POACHED IN WINE
If you haven't had figs before, this is a delicious way to introduce yourself to them. The the flavors from spices and wine blend together to nicely complement the flavor of the figs. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Stir in figs. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until the figs are tender. Remove figs and set aside., Bring poaching liquid to a boil; cook until liquid is reduced to about 1/2 cup. Strain into a small bowl; add figs. Cool. Serve with ice cream or yogurt if desired.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein.
FIGS IN RED-WINE SYRUP
Categories Condiment/Spread Fruit Dessert Quick & Easy Fig Red Wine Winter Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.
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