FRENCH FIG TARTS
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
- Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
- In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
CARAMELIZED FIGS WITH HONEY, THYME AND CRèME FRAîCHE
Provided by Alice Hart
Categories easy, quick, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spoon the honey over the cut sides of the figs. Heat a large, heavy skillet over a medium-high flame. Add the butter - it should sizzle briskly when it hits the pan. Throw in the thyme sprigs, followed by the figs, cut sides down. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute.
- Transfer the figs to a plate. Return the skillet to the heat and add about 5 tablespoons water. Simmer, scraping the caramelized honey with a spoon. Pour this sauce over the figs and serve warm with generous spoonfuls of crème fraîche and a few extra thyme leaves.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 9 milligrams, Sugar 26 grams, TransFat 0 grams
SWEET AND SPICY FIG COMPOTE
Red pepper flakes add a surprisingly spicy twist to this typically sweet fig topping and it's the perfect accompaniment to your favorite cheese and a glass, or two, of wine.
Provided by hello angie
Categories Appetizers and Snacks Spicy
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 4.2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 29.1 g
FRENCH TOAST CROSTINI WITH HONEY CREME FRAICHE
Provided by Food Network
Time 35m
Yield 35 to 40 small slices
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the eggs, cream, vanilla, salt and cinnamon until well blended.
- In a large skillet, melt the butter over medium heat. Remember, butter burns very quickly. Dip each side of the bread in the egg mixture and gently shake off excess egg batter. Do not over soak the bread, or it will be soggy. When the butter begins to foam, add the egg-soaked bread to the pan. Cook over medium-high heat. Peek under the edges of the bread with a spatula and flip when the toast is golden brown. Repeat. Keep warm between 2 plates on the stove top or in a 150 to 200 degree F oven.
- Garnish the top of each slice of French toast with 1 to 2 tablespoons of Honey Creme Fraiche, drizzle with lavender honey and sprinkle with 1/2 teaspoon of toasted almonds. Repeat the process with the remaining slices of bread.
- In a medium bowl combine all of the ingredients and whisk well.
FRESH FIG COMPOTE
My mom and dad have a huge fig tree in their backyard. Here is one of their many fig recipes they have collected over the years.
Provided by ratherbeswimmin
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
- Simmer for 5 minutes.
- Add in the figs and cook for about 2 minutes or until soft, turn once.
- Add curacao and stir to mix.
- Cool and serve in sherbert dishes.
FIG COMPOTE
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 115 g, Fiber 4 g, Protein 1 g
FIG COMPOTE WITH HONEY AND THYME
Steps:
- Place the water, honey, sugar and thyme in a large saucepan and bring to a boil. Reduce heat to a simmer and add the figs. Cook until figs are softened, about 10 minutes. Remove the figs to a bowl with a slotted spoon. Increase the heat and reduce the liquid to 1 cup. Let cool slightly and pour the liquid over the figs. Serve at room temperature.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 1 gram, Carbohydrate 160 grams, Fat 1 gram, Fiber 10 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 137 grams
ZURIE'S FRESH FIG COMPOTE OVER CREAM CHEESE
This is a great way to use up some fresh figs. It is such an easy and popular appetizer in our home. We serve this with buttery crackers.
Provided by Delish Nutrish
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
- Place cream cheese on a platter; pour fig mixture over cream cheese.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 30.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 86.9 mg, Sugar 18.6 g
FRENCH FIG COMPOTE WITH HONEY CREME FRAICHE
I got this recipe from Williams Sonoma Essentials of Mediterranean Cooking. This dessert is really easy and delicious.
Provided by Pesto lover
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the figs in a heat-proof bowl.
- In a small saucepan combine the wine, orange juice, sugar and the seeds from the vanilla bean.
- Over med heat, bring to a boil, stirring to dissolve the sugar.
- Boil until slightly thickened and reduced to 3/4 c, about 5 minute.
- Pour over the figs and let stand at room temperature until cool.
- In a separate bowl, beat the creme fraiche, honey & vanilla extract on high speed until thick.
- Spoon the fig compote into dessert glasses and top with a dollop of the creme fraiche mixture. Serve at once.
Nutrition Facts : Calories 287.1, Fat 14.9, SaturatedFat 9.2, Cholesterol 54.3, Sodium 17.6, Carbohydrate 34.5, Fiber 2.2, Sugar 30.4, Protein 1.5
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