Fabulous Fig Parfaits Recipes

FABULOUS FIG PARFAITS

Fabulous Fig Parfaits image

Provided by Jeremy A. Safron

Categories Dessert Vegetarian Raspberry Date Fig Pecan Fall Healthy Vegan Raw Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 2 to 4

Number Of Ingredients 8

Ingredients

1/2 cup dates, seeded
1/2 cup filtered water, plus additional as needed
Nut Kreme
1/2 cup soaked pecans, drained
Raspberry Sauce
1/4 cup raspberries
8 fresh figs
Mint leaves or freshly shredded coconut, for garnish

Steps:

Place the dates in a small bowl, cover with the water, and soak for about 1 hour, or until soft. Drain, reserving the liquid.
To make the nut kreme, place the soaked nuts and half of the dates in a blender and blend slowly, adding up to 1/4 cup of the reserved soaking liquid, until the mixture is smooth yet thick.
To make the raspberry sauce, blend the remaining half of the dates, the raspberries, and the remaining 1/4 cup of the reserved (soaking) liquid until smooth. The sauce should have a thin consistency; if needed, add additional filtered water.
To prepare the parfaits, starting from the top, cut the figs lengthwise into quarters (leaving the bottoms intact) and gently press open. Spoon some of the nut kreme into the middle of each fig. Arrange the parfaits on a platter and drizzle raspberry sauce over the top of each parfait. Garnish with the fresh mint leaves or shredded coconut.

FABULOUS FIG MUFFINS

Fabulous Fig Muffins image

Make and share this Fabulous Fig Muffins recipe from Food.com.

Provided by Roosie

Categories Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour or 2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
2/3 cup brown sugar
1/2 cup melted butter
3/4 cup dried fig, chopped

Steps:

Preheat oven to 375F and lightly grease 18 standard-size muffin cups (2 1/2 inches) or line with paper muffin liners.
In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
In a medium bowl, beat together the eggs, buttermilk, sugar, and melted butter.
Make a well in the center of the dry ingredients and gently mix in the wet ingredients, until just moistened.
Gently fold in figs.
Pour batter into muffin tins, filling about 2/3 full.
Bake for about 20 minutes, or until a toothpick inserted into the center come out clean and the tops are golden.
Cool on a rack in the tins for 5 minutes, then take out of the tins and cool completely on the rack or serve warm.
-OAMC instructions- Bake as directed and cool completely.
Wrap the muffins tightly in foil and place ina freeser bag for up to 3 months.
To reheat, heat muffins in foil for about 15-18 minutes or until warm in a 300F oven.

Nutrition Facts : Calories 169.2, Fat 6, SaturatedFat 3.5, Cholesterol 34.8, Sodium 180.8, Carbohydrate 26.3, Fiber 1.2, Sugar 11.6, Protein 3.2

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