Marsala Poached Figs Over Ricotta Recipes

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POACHED FIGS WITH FRESH RICOTTA CHEESE



Poached Figs with Fresh Ricotta Cheese image

Dried figs are poached in a citrusy syrup and served with a dollop of fresh ricotta and a sprinkling of cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 cup sugar
1/2 cup good-quality honey
4 strips orange peel (each 3 inches long), plus 2 teaspoons finely grated orange zest
24 dried Black Mission figs (about 6 ounces)
1 cup, fresh ricotta cheese
1/2 teaspoon ground cinnamon

Steps:

  • Heat 3 cups water, the sugar, honey, and orange strips and grated zest in a large saute pan over medium-high heat, stirring until sugar and honey have dissolved, about 3 minutes. Reduce heat to medium-low. Add figs; cover, and simmer until figs are just tender, about 20 minutes. Gently transfer figs to a plate with a slotted spoon.
  • Raise heat to medium-high, and bring syrup to a boil. Cook until syrup has reduced and thickened, 4 to 5 minutes.
  • Return figs to pan, and gently toss with syrup to coat. Spoon 1/4 cup ricotta into each of 4 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon.

PEARS POACHED IN MARSALA



Pears Poached in Marsala image

Provided by Florence Fabricant

Categories     weekday, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 whole, large ripe pears with stems intact
3 tablespoons lemon juice
3 cups dry Marsala
1/3 cup sugar
1 cinnamon stick

Steps:

  • Peel the pears and scoop out the cores from the bottom with the point of a swivel bladed potato peeler. Immerse the pears in water mixed with two tablespoons of the lemon juice.
  • Bring the Marsala to a simmer in a saucepan that will comfortably hold the pears upright. Add the sugar and cinnamon stick. Once the sugar has dissolved stand the pears up in the pan and cook gently until tender, about 15 minutes. Remove the pears from the pan, draining them well.
  • Bring the Marsala mixture to a boil and cook rapidly until it is reduced to about three-fourths of a cup and is syrupy. Stir in the remaining lemon juice. Pour the syrup over the pears and cool before serving.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 40 grams

MARSALA-POACHED PEARS



Marsala-Poached Pears image

Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 35m

Yield 8

Number Of Ingredients 9

4 Bartlett pears, about 8 oz. each
½ cup Holland House® Marsala Cooking Wine
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
2 tablespoons butter
Vanilla ice cream
¼ teaspoon Toasted pecans

Steps:

  • Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
  • Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
  • Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g

MARSALA POACHED FIGS WITH RICOTTA



Marsala Poached Figs with Ricotta image

. 124

Categories     Dessert     Easy     Quick and Easy     Sweet

Time 12m

Yield 4

Number Of Ingredients 14

figs, dried
marsala wine
honey
ricotta cheese
sugar
vanilla extract
almonds
figs, dried
marsala wine
honey
ricotta cheese
sugar
vanilla extract
almonds

Steps:

  • Add figs, marsala wine and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Mix together ricotta, sugar and vanilla in a medium bowl. Divide among 4 serving bowls and spoon the fig mixture over the ricotta mixture. Sprinkle toasted almonds on top. Serve.

Nutrition Facts :

HONEY, BALSAMIC & ROSEMARY ROASTED FIGS



Honey, Balsamic & Rosemary Roasted Figs image

These roasted figs are brimming with sweet-and-savory flavors. The final dish tastes like a less sweet, chunkier version of fig jam but also delivers savory depth, thanks to the rosemary and salt. Add these roasted figs atop yogurt, ice cream, toast or even grilled pork or chicken.

Provided by Ivy Odom

Categories     Healthy Fig Recipes

Time 35m

Number Of Ingredients 8

2 pounds firm-ripe fresh figs (about 35 figs), halved lengthwise
3 tablespoons aged balsamic vinegar
2 tablespoons honey
½ teaspoon vanilla extract
1 teaspoon kosher salt
5 sprigs rosemary
2 tablespoons unsalted butter, cubed
½ teaspoon lemon zest (from 1 lemon)

Steps:

  • Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
  • Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
  • Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.

Nutrition Facts : Calories 175 calories, Carbohydrate 36 g, Fat 4 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g, Sodium 324 mg, Sugar 32 g

FIGS WITH RICOTTA, PISTACHIO, AND HONEY



Figs with Ricotta, Pistachio, and Honey image

Provided by Ellie Krieger

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 4

1/4 cup shelled, unsalted pistachios
8 dried figs
1/4 cup part-skim ricotta cheese
1 tablespoon honey

Steps:

  • Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
  • Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.

FIGS POACHED IN MADEIRA WITH CREAM CHEESE & RICOTTA SAUCE



Figs Poached in Madeira With Cream Cheese & Ricotta Sauce image

This is something I created when our local supermarket has beautiful figs from Turkey on sale. While the figs are poaching you can prepare the sauce. This make four servings.

Provided by Dan-Amer 1

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

12 large ripe figs, stems removed
1/4 cup sugar
1 teaspoon cinnamon
sweet madeira wine
1/4 lb cream cheese, softened
1/4 lb ricotta cheese
1 teaspoon cinnamon
4 tablespoons sugar

Steps:

  • In a large saucepan place the figs so that they are all standing upright. Sprinkle the figs with the sugar and the cinnamon. Add enough of the Madeira so that it comes about half way up the sides of the figs. Place the pan, covered, over low heat and poach for 40 minutes. Remove the figs from the pan, then return the pan to the stove and on high heat boil down the liquid in the pan until it has thickened somewhat and is glossy-this should take about 10 minutes or so. Pour the reduced liquid over the figs and store them in a covered flat-bottomed storage container in your refrigerator until they are chilled. Meanwhile prepare the sauce.
  • Sauce: In your food processor blend the cream cheese, Ricotta cheese, tsp cinnamon, and 4 TBS sugar until well-blended. Store this in the refrigerator until ready to use.
  • Final Preparation: Place 3 figs in each serving dish, spoon some of the liquid in which they have been stored over them, then top with some of the cheese mixture.

Nutrition Facts : Calories 390.6, Fat 14.2, SaturatedFat 8.7, Cholesterol 45.7, Sodium 110, Carbohydrate 64.5, Fiber 6.2, Sugar 56.5, Protein 6.8

SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS



Sambuca Poached Figs with Ricotta and Pine Nuts image

Categories     Fruit     Dessert     Poach     Quick & Easy     Ricotta     Fig     Pine Nut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
1/4 cup pine nuts
3/4 cup Sambuca
2 tablespoons sugar
12 firm-ripe fresh purple figs
3/4 cup whole-milk ricotta (preferably fresh)

Steps:

  • Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.
  • Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
  • Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
  • Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

MARSALA-POACHED FIGS OVER RICOTTA



Marsala-Poached Figs over Ricotta image

Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs. From Eating Well Magazine. I can't wait to try this! NUTRITION INFORMATION: Per serving: 259 calories; 7 g fat (3 g sat, 3 g mono); 19 mg cholesterol; 45 g carbohydrate; 9 g protein; 5 g fiber; 86 mg sodium; 444 mg potassium.

Provided by BurtonFanatic

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup quartered dried fig
1/4 cup marsala or 1/4 cup port wine
2 teaspoons honey
1/2 cup part-skim ricotta cheese
1 teaspoon sugar
1/8 teaspoon vanilla extract
1 tablespoon toasted slivered almonds

Steps:

  • Place figs, Marsala (or port) and honey in a small saucepan.
  • Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy.
  • Stir together ricotta, sugar and vanilla.
  • Divide between 2 bowls and top with the fig mixture and almonds.

Nutrition Facts : Calories 349.8, Fat 6.9, SaturatedFat 3.2, Cholesterol 19.1, Sodium 88.4, Carbohydrate 39.5, Fiber 4.1, Sugar 27.2, Protein 9.1

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