Figs With Honey Yogurt Cream Recipes

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FIGS WITH HONEY-YOGURT CREAM



Figs with Honey-Yogurt Cream image

Categories     Dessert     Yogurt     Fig     Summer     Honey     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

Figs
3 oranges
2 lemons
1 750-ml bottle red Zinfandel
3/4 cup sugar
1/4 cup honey
2 cinnamon sticks
10 whole cloves
1/2 teaspoon aniseed
12 ounces dried Calimyrna figs, stemmed, quartered (about 2 cups)
Yogurt cream
1 1/2 cups plain whole-milk yogurt (preferably organic)
1/3 cup orange blossom honey
1 1/2 cups chilled whipping cream
2 teaspoons unflavored gelatin

Steps:

  • For figs:
  • Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
  • For yogurt cream:
  • Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
  • Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
  • Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.

GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS



Greek Blossoms - Fresh Figs With Honey, Yogurt, and Walnuts image

Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! Also see the Lemon Mascarpone and Pistachio variation, below. These fig blossoms make a grand appetizer, or ending to any meal. Food of the Gods and Goddesses!

Provided by BecR2400

Categories     Dessert

Time 10m

Yield 8 Fresh Fig Appetizers, 8 serving(s)

Number Of Ingredients 9

8 fresh figs, sliced lengthwise into quartered 'blossoms'
2 tablespoons fig marmalade
2 tablespoons Greek yogurt
2 tablespoons honey
8 dashes ground cinnamon
2 tablespoons herbed chevre goat cheese, coarsely crumbled
8 walnut pieces
fresh mint leaves, to garnish
whole wheat crackers or sliced baguette, if desired

Steps:

  • Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
  • Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
  • Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
  • Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
  • Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
  • VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!

HONEY-CARAMELIZED FIGS WITH YOGURT



Honey-Caramelized Figs with Yogurt image

Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 5

1 tablespoon honey, plus more for drizzling
8 ounces fresh figs, halved
2 cups plain low-fat Greek yogurt
Pinch ground cinnamon
1/4 cup chopped pistachios

Steps:

  • Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
  • Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

Nutrition Facts : Calories 163 g, Fat 3 g, Fiber 2 g, Protein 12 g, Sodium 44 g

GRILLED FIGS WITH HONEY YOGURT SAUCE



Grilled Figs with Honey Yogurt Sauce image

Experience the delicious flavor of these Grilled Figs with Honey Yogurt Sauce. These Grilled Figs with Honey Yogurt Sauce count as a Healthy Living appetizer.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 23m

Yield Makes 8 servings.

Number Of Ingredients 7

8 large figs (1 lb.), halved lengthwise
2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
2 Tbsp. sugar
1 tsp. finely chopped fresh rosemary
1 cup plain nonfat Greek-style yogurt
2 Tbsp. honey
1 tsp. orange zest

Steps:

  • Heat grill to medium-low heat.
  • Toss figs with dressing. Mix sugar and rosemary; sprinkle onto cut sides of figs.
  • Grill figs, cut-sides up, 6 to 8 min. or until figs are heated through and sugar mixture starts to bubble.
  • Mix remaining ingredients. Serve with figs.

Nutrition Facts : Calories 90, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 18 g, Protein 3 g

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2002-05-01 Step 1. Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large …
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Servings 6
  • Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours.DO AHEAD: Can be prepared 3 days ahead. Keep chilled.
  • Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
  • Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. DO AHEAD: Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.
  • Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.


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