Honeyed Fig Topping Recipes

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Fresh-Fig Cake With Honey Cream-Cheese Frosting image

This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.

Provided by Melissa Clark

Categories cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 21

Ingredients

Butter, for greasing the pan
3 cups/384 grams all-purpose flour, more for flouring the pan
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups/300 grams granulated sugar
4 large eggs
3/4 cup extra-virgin olive oil
2 tablespoons buttermilk or plain yogurt
3/4 cup/116 grams chopped fresh figs (3 to 4 figs)
3/4 cup/225 grams fig jam
3/4 cup/85 grams chopped pecans or walnuts
12 tablespoons/180 grams unsalted butter (1 1/2 sticks), softened
2 cups/16 ounces/454 grams cream cheese, softened
1/4 teaspoon fine sea salt
3 tablespoons/60 grams honey
1 teaspoon vanilla extract
3 2/3 cups/450 grams confectioners' sugar
1 cup sliced fresh figs (about 5 figs)

Steps:

Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram

FRESH FIGS WITH HONEY SAUCE

Fresh Figs With Honey Sauce image

Poach fresh figs with honey and spices for an incredible dessert. The sauce is very sweet, add a touch of balsamic vinegar if you prefer something less sweet. Cut a hole in the top of the fig so that the sauce can get inside, and the insides of the fig can combine with the sauce. Note this recipe only works with fresh figs, it will not reconstitute dried figs.

Provided by iqspam

Categories Dessert

Time 35m

Yield 8 figs with sauce, 4 serving(s)

Number Of Ingredients 6

Ingredients

8 fresh figs
1 1/2 cups water
1/3 cup honey
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon balsamic vinegar (optional)

Steps:

Trim the stems off the figs and make a small hole in the top.
Combine water, honey, cloves and allspice in a pot and bring to a boil.
Put figs in the pot and simmer, covered for 15 minutes, until almost done.
Remove figs and reduce sauce for 10 minutes.
Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
Stir in balsamic vinegar (if using).

ROASTED MISSION FIGS WITH HONEY

Roasted Mission Figs with Honey image

Categories Fruit Dessert Roast Fig Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6

Number Of Ingredients 5

Ingredients

12 to 16 plump figs
2 tablespoons unsalted butter
Tiny pinch of salt
2 tablespoons honey, such as lavender honey
Pinch of ground cinnamon

Steps:

Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.

HONEYED FIG TOPPING WITH VANILLA AND CINNAMON

Honeyed Fig Topping With Vanilla and Cinnamon image

From the March 2000 edition of Cook's Illustrated, a delicious topping for Perfect Oatmeal (posted separately) and almost anything else.

Provided by Chef Kate

Categories Fruit

Time 5m

Yield 1 cup

Number Of Ingredients 4

Ingredients

5 ounces dried figs, each fig quartered and stemmed (about 1 cup)
1 1/2 tablespoons honey
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

Steps:

Bring figs, honey, 1 ½ tablespoons water, vanilla, and cinnamon to simmer in small saucepan over medium-high heat; cook until liquid reduces to glaze, about 4 minutes.
Spoon a portion over individual bowls of hot oatmeal (or yogurt or farina or whatever you might choose); serve immediately.

Nutrition Facts : Calories 364.4, Fat 1, SaturatedFat 0.2, Sodium 12.1, Carbohydrate 94.6, Fiber 10.7, Sugar 77.2, Protein 3.6

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