Fig Barbecue Glaze Recipes
BALSAMIC-GLAZED FIG & PORK TENDERLOIN
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 12 kabobs.
Number Of Ingredients 16
Steps:
- Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.
FIG BARBECUE GLAZE
This sweet and savoury glaze pairs well with pork, veal, lamb or turkey for summer grilling. The rich flavour of dried figs harmonized with tangy balsamic vinegar creates just the right flavour balance.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a large bowl, combine honey, water, vinegar, figs and cloves. Let mixture stand for 25 minutes.
- Meanwhile, in a large saucepan over moderately low heat, add oil and sauté shallots, stirring occasionaly until they are softened. Add honey-fig mixture.
- Bring to a simmer and add rosemary; cook, stirring occasionally, for 5 minutes.
- Season with salt and pepper. If desired, purée in a blender or food processor until smooth.
- As a glaze or basting sauce, brush or spoon warmed glaze over a rack of pork ribs, veal chops, lamb roast or turkey breast.
- During the last 30-40 minutes or roasting, baste every 20 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
- Makes about 1 cup of glaze.
Nutrition Facts : Calories 1132.9, Fat 42.1, SaturatedFat 5.9, Sodium 34.1, Carbohydrate 202.2, Fiber 15.2, Sugar 164.1, Protein 7.3
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