Figs And Whipping Cream Bombe Recipes

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BAKED FIGS WITH GRAND MARNIER AND WHIPPED CREAM



Baked Figs with Grand Marnier and Whipped Cream image

Categories     Liqueur     Milk/Cream     Mixer     Fruit     Dessert     Bake     Quick & Easy     Fig     Triple Sec     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

12 fresh figs
1/3 cup plus 2 tablespoons sugar
1/2 cup water
1/4 cup plus 1 tablespoon Grand Marnier or other orange-flavored liqueur
1 cup chilled heavy cream

Steps:

  • Preheat oven to 300°F.
  • Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.
  • Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
  • Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.
  • Serve figs, warm or at room temperature, with syrup and cream.

GLAZED FIGS WITH MASCARPONE CREAM



Glazed Figs with Mascarpone Cream image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

2 cups mascarpone
1/2 cup heavy cream
2 tablespoons icing sugar (confectioners')
1/2 cup orange juice
1/4 cup balsamic vinegar
1/4 cup sugar
1/2 teaspoon orange zest
1 pint fresh figs, halved
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • For the cream: In an electric mixer whip the mascarpone until smooth. Continue whipping and slowly add the cream in a steady stream. Add the sugar and whip for 3 minutes.
  • For the figs: In a small pot combine the orange juice, balsamic vinegar, sugar, and zest.
  • Boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 5 minutes.
  • Preheat the broiler.
  • Toss the figs with the glaze and spread, cut side up, in a single layer on a baking sheet.
  • Cook under the broiler for 6 to 8 minutes, until lightly caramelized. Serve the warm figs with the mascarpone cream and toasted walnuts.

PECAN-FIG PIE WITH BRANDIED WHIPPED CREAM



Pecan-Fig Pie With Brandied Whipped Cream image

Make and share this Pecan-Fig Pie With Brandied Whipped Cream recipe from Food.com.

Provided by Chef Fibi

Categories     Pie

Time 1h5m

Yield 2 pies, 8 serving(s)

Number Of Ingredients 14

3/4 cup finely chopped stemmed dried calimyrna fig (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup packed golden brown sugar
1 cup light corn syrup
3 large eggs
1/4 cup unsalted butter, melted, cooled
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted
cream
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon brandy

Steps:

  • For filling:.
  • Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool. Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
  • Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F
  • Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. (Can be prepared 1 day ahead. Cover and chill.)
  • For cream:.
  • Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. (Can be made 4 hours ahead. Cover; chill.) Serve pie with cream.

Nutrition Facts : Calories 605.7, Fat 36.6, SaturatedFat 12.6, Cholesterol 135.3, Sodium 146.1, Carbohydrate 67, Fiber 3.7, Sugar 40, Protein 5.8

CHOCOLATE-STRAWBERRY BOMBE



Chocolate-Strawberry Bombe image

Layers of rich devil's food cake and strawberry filling are covered in a heavenly whipped cream frosting. The treat is sure to satisfy any sweet tooth.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 11

1 package devil's food cake mix (regular size)
1 quart fresh strawberries
2 envelopes unflavored gelatin
1/2 cup thawed strawberry breeze juice concentrate
3 cups heavy whipping cream, divided
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup confectioners' sugar
1/2 cup semisweet chocolate chips
1 teaspoon canola oil

Steps:

  • Grease and flour three (8- or 9-in.) round baking pans; set aside. Prepare cake mix batter according to package directions. Divide evenly and pour into prepared pans. , Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely., Reserve 6-7 strawberries for garnish. Puree enough remaining strawberries to measure 1 cup; set aside. In a small microwave-safe bowl, sprinkle gelatin over juice concentrate; let stand 5 minutes. Microwave on high power 1 minute. Stir until gelatin is completely dissolved; set aside. In a small bowl, beat 1 cup heavy whipping cream until stiff; set aside., To prepare filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in strawberry puree. Gradually add gelatin mixture; blend until smooth. Gradually whisk in whipped cream; set aside., Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap, allowing ends of plastic to over-hang edges by at least 6 inches. (Diameter at top of bowl must be 8-1/2 or 9-1/2 inches, depending on size of baking pan.), Gently press one cake layer into bottom of prepared bowl. , Spoon about one-half of filling over cake layer in bowl; top with second cake layer. Gently press down on cake layer. Spread remaining filling over cake. Top with remaining cake layer. Gently press down. Cover cake with loose ends of plastic wrap and refrigerate at least 1 hour., In a small bowl, beat confectioners' sugar and remaining 2 cups heavy whipping cream until stiff. Uncover top of bombe in bowl. Invert onto serving platter; remove and discard plastic wrap. Frost bombe with sweetened whipped cream., In a microwave, melt chocolate chips and oil; stir until smooth. Transfer to a heavy-duty small resealable plastic bat. Cut a tiny hole in bottom corner of bag. Gently squeeze bag and drizzle chocolate over bombe. Garnish as desired with reserved strawberries.

Nutrition Facts :

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