Figs With Marsala And Orange Recipes

FIGS WITH MARSALA AND ORANGE

Steps:

• Combine orange juice, and wine into a stainless steel sauce pan.
• Bring to a boil and boil rapidly for 5 minutes to reduce.
• Mix in honey and zest and simmer 3-4 minutes.
• Place figs in pan and gently roll them in the syrup over low heat to poach them for 2 minutes.
• You do not want to cook or soften them but remain intact.
• Remove from heat, add orange blossom water or rose water and let cool.
• Chill in the refrigerator for at least 1 hour.
• Serve slightly chilled, coating the figs with the syrup.

ORANGES IN MARSALA

Steps:

• Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
• Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

FIGS STUFFED WITH ALMONDS AND CHIPS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C).
• Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
• In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
• Bake on a cookie sheet for 10 minutes.

ROAST PORK WITH FIGS ONIONS AND MARSALA

Steps:

• Soak the Figs in the Marsala at least an hour.
• Put the Boiler Onions in warm water 20 min, skin cut off the root and stem,cut a X in the bottom.
• Mix 1 TBS Oil, Salt, Pepper,& Allspice then rub the Pork let it stand half an hour.
• Sear the rubbed pork in the rest of the oil.
• Put everything but the butter in a coverable roasting pan.
• Roast covered at 325F for an hour.
• Uncover, drop the oven to 275F and continue roasting to an internal temp of 145F.
• If you want a higher temp for safety do so but I feel 145F plus the 5+ rise after removal is sufficient.
• Remove the meat to a plate.
• Remove the most solid of the Figs and onions.
• Put the liquid in a pot and degrease, I use paper towels.
• Chech the seasoning.
• Whisk in the butter to the hot liquid, I use my hand blender.
• Slice and enjoy, figs and onions on the side.