Fresh Fig Gelato Recipes

POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO

Poached Figs in Spiced Red Wine with Vanilla Gelato image

Provided by Food Network

Categories dessert

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1-1/2 cups dry red wine
1 to 2 tablespoons sugar, or to taste
1 cinnamon stick
3 whole cloves
3 whole fresh figs, quartered
Vanilla gelato as an accompaniment
Mint sprigs for garnish if desired

Steps:

In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.

FIGS FLAMBE WITH PORT AND GELATO

Figs Flambe with Port and Gelato image

Fresh figstake on asilky texture whencooked; served with a port sauce and gelato, they make a lovely summer dessert.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

3 tablespoons unsalted butter
1/4 cup sugar
1/2 pound ripe, firm fresh Black Mission figs (about 10), halved lengthwise
Freshly ground pepper
1/2 cup port
1 pint hazelnut gelato or vanilla ice cream, for serving

Steps:

Preheat broiler. In a large heavy ovenproof skillet over medium-high heat, melt butter; sprinkle with sugar. Add figs to skillet, and stir gently to combine. Season with pepper. Turn figs cut side up, and place skillet under the broiler until the figs are browned around the edges, about 4 minutes.
Remove from broiler, and carefully pour port over figs. Ignite with a match. When flame subsides, transfer figs to a plate with a slotted spoon; set aside. Return skillet to medium-high heat, and reduce liquid until thick and syrupy, by about one-half. Remove from heat, and return figs to skillet. Spoon syrup over figs to coat. Spoon figs and syrup over gelato, dividing evenly, and serve.

FIG-HONEY GELATO

Fig-Honey Gelato image

A luscious, not overly sweet dessert by way of the LA Times. Fresh figs are SO wonderful! Prep time does NOT include freezing time.

Provided by Chef Kate

Categories Frozen Desserts

Time 1h15m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 lb fresh fig, quartered
1/2 cup sugar
2 tablespoons honey
1 tablespoon orange liqueur
1/3 cup mascarpone
1 1/2 cups milk
1 pinch salt

Steps:

In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart.
Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.
Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt. Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker's instructions.

Nutrition Facts : Calories 1084.9, Fat 14.8, SaturatedFat 8.6, Cholesterol 51.2, Sodium 340.6, Carbohydrate 238.7, Fiber 13.2, Sugar 208.2, Protein 15.5

FRESH FIG GELATO WITH ORANGE AND CINNAMON

Fresh Fig Gelato With Orange and Cinnamon image

The fig trees are full down here & I have many neighbors who oddly do not eat their figs... so more for me! This sounded sooo good I had to save it for a few more weeks until the figs are ripening. From The Times-Picayune - those folks know good cookin'! The prep time doesn't include the 3 hour chill time before freezing so plan ahead.

Provided by Busters friend

Categories Frozen Desserts

Time 35m

Yield 2 pints

Number Of Ingredients 10

Ingredients

1 lb fresh fig, chopped
1/4 cup fresh orange juice
1 tablespoon light brown sugar
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
2 cups whole milk
1 cup heavy cream
3 large egg yolks, at room temperature
1/2 teaspoon vanilla
1 pinch kosher salt

Steps:

Place figs, orange juice, 1 tablespoon brown sugar and cinnamon in a small pan and cook over low heat until the figs have softened, 10 to 15 minutes, depending on thickness of the skin. Mash until the mixture is almost pureed but still has some texture. Set aside until it reaches room temperature. Cover and refrigerate.
In the meantime, place milk, cream and 1/4 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175 degrees.
Place egg yolks, 1/4 cup of the brown sugar, vanilla and salt in a small metal bowl and whisk until completely mixed. Add 1/4 of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups.
Slowly, whisking all the while, return the now milk-and-egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 degrees. Do not allow the mixture to boil. Pour through a medium fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature.
Add the cooled fig mixture. Cover and refrigerate until it reaches 40 degrees, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.

Nutrition Facts : Calories 1058.1, Fat 59.5, SaturatedFat 34.5, Cholesterol 502.1, Sodium 254.6, Carbohydrate 122.6, Fiber 6.8, Sugar 112.3, Protein 16.3

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