FIGS AND DRIED CHERRIES POACHED IN VANILLA-HONEY SYRUP WITH PISTACHIOS
Categories Berry Fruit Nut Dessert Poach Low Fat Fig Cherry Pistachio Winter Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine 2 cups water and sugar in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add dried tart cherries; cover and simmer until figs and dried cherries are tender, about 10 minutes longer. Transfer fig mixture to bowl. Chill until cold, about 3 hours. (Fig mixture can be made 1 day ahead. Cover and keep refrigerated.) Discard vanilla bean. Divide fig mixture among 6 bowls. Top each serving with dollop of yogurt, if desired. Sprinkle with pistachios.
POACHED FIGS IN SPICED HONEY SYRUP
Steps:
- Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold.
- Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool.
- Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve.
FIGS WITH RICOTTA, PISTACHIO, AND HONEY
Steps:
- Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
- Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.
POACHED FIGS WITH FRESH RICOTTA CHEESE
Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
- Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
- Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.
VANILLA FIGS AND DRIED CHERRIES
Make and share this Vanilla Figs and Dried Cherries recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water, vanilla bean, honey, sugar, figs, and cherries in a slow cooker.
- Cover and cook over LOW until the figs are soft, 3-4 hours.
- Turn off the cooker, remove the lid, and let cool down a bit before serving warm or at room temperature with the whipped cream.
- To make the whipped cream-place a medium bowl and the beaters of an electric mixer in the freezer for at least 1 hour to chill thoroughly.
- Combine the cream, sugar, and rum in the chilled bowl; whip on high speed with an electric mixer until soft peaks form, about 3 minutes.
- Fold in the sour cream; serve immediately.
Nutrition Facts : Calories 363.3, Fat 18.9, SaturatedFat 11.7, Cholesterol 62.8, Sodium 29.9, Carbohydrate 48, Fiber 1.8, Sugar 43, Protein 2.1
POACHED CHERRIES
A French dessert recipe for poached cherries in vanilla and lemon syrup. Posted for Zaar World Tour 2006
Provided by Charlotte J
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan.
- Place over low heat and stir until sugar dissolves.
- Raise the heat to high and bring the syrup to a boil.
- Stir in the fruit and the lemon juice.
- Cover the fruit with a lid slightly smaller than the diameter of the saucepan.
- This will keep the fruit submerged in the syrup.
- Reduce the heat to low and cook about 8 minutes.
- Allow the fruit to cool in the syrup, still covered, to room temperature.
- Transfer to a serving bowl, cover and chill at least 30 minutes before serving.
- To serve:.
- May be served as is, garnished with whipped cream.
- Or use as a garnish for cakes, filling for crepes or as an ice cream topping.
Nutrition Facts : Calories 253.9, Fat 0.3, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 65.2, Fiber 3.6, Sugar 59.5, Protein 1.8
SWEET CHERRIES IN HONEY-VANILLA SYRUP
This year I wanted to do something that the kids could eat spooned over ice cream, so it was this simple, but not boring, cherries in syrup.
Provided by Renee Pottle
Categories Canning
Time 1h15m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Combine honey, sugar, and water in a large pot or Dutch oven. Stir over low heat until sugar and honey have dissolved. Add cherries and vanilla bean.
- Cook over medium-low heat until cherries are warmed through.
- Remove vanilla bean. Ladle hot cherries into jars and cover with syrup, leaving ½ inch headspace.
- Remove air bubbles. Wipe jar rims with a damp paper towel.
- Top with two-piece lids and rings, and process in a water bath for 10 minutes.
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