Raspberry And Fig Gratin Recipes

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FIG & RASPBERRY CRUMBLE CAKE



Fig & raspberry crumble cake image

Easy to make and full of juicy fruit, this cake can be served at teatime or as a pudding, the perfect finish to Sunday lunch

Provided by Diana Henry

Categories     Dessert, Snack

Time 1h45m

Number Of Ingredients 15

100g butter , softened, plus extra for greasing
150g golden caster sugar
2 large eggs , lightly beaten
½ tsp vanilla extract
125g plain flour
75g ground almonds (preferably freshly ground)
1 tsp baking powder
100g natural yogurt
7 large figs
175g raspberries
30g flaked almonds
crème fraîche , to serve
50g flour
25g cold butter , cut into cubes
35g soft light brown sugar

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
  • For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
  • Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
  • Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.

Nutrition Facts : Calories 517 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 48 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

FIG AND RASPBERRY CLAFOUTIS



Fig and Raspberry Clafoutis image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 11

10 fresh figs (about 1 pound), halved lengthwise
6 dried figs, thinly sliced
1 cup fresh raspberries
1/2 cup all-purpose flour
2 1/4 cups heavy cream
1/2 cup sugar
3 eggs
Pinch salt
1/3 cup sliced almonds
2 teaspoons confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream.

RASPBERRY AND FIG GRATIN



Raspberry and Fig Gratin image

Provided by Tarla Thiel

Categories     Berry     Fruit     Dessert     Bake     Raspberry     Fig     Summer     Sour Cream     Bon Appétit     Pasadena     California

Yield Serves 4

Number Of Ingredients 5

2 baskets fresh raspberries
6 fresh figs, quartered
8 ounces sour cream
1/2 cup firmly packed dark brown sugar
Mint sprigs

Steps:

  • Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

RASPBERRY GRATIN



Raspberry Gratin image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 52m

Yield 10 servings

Number Of Ingredients 10

16 large egg yolks
1/2 cup honey
1/2 cup Marsala
2 cup heavy cream
2 teaspoons granulated sugar
1 pound biscotti, broken into 1/2-inch pieces
2 pints raspberries
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground gray salt
4 tablespoons confectioners' sugar

Steps:

  • Pour water to a depth of about 2 inches into a saucepan or the bottom pan of a double boiler and bring to a bare simmer. In a large stainless steel or other heatproof bowl or the top pan of the double boiler, whisk together the egg yolks, honey and Marsala until well blended. Set the bowl or pan over, but not touching, the simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 to 5 minutes. To test, draw the whisk through the center of the mixture; it should leave a clean trail on the bottom of the bowl or pan. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. Do not let the mixture boil or the eggs will curdle. When the zabaglione is light and fluffy and holding a soft peak, remove from the heat and let cool at room temperature for 10 minutes, whisking occasionally.
  • Meanwhile preheat the oven to 425 degrees F.
  • In a bowl using a mixer or a whisk, whip the cream with the granulated sugar until stiff peaks form.
  • When the egg mixture has cooled for 10 minutes, using a rubber spatula, fold the whipped cream into the zabaglione, being careful not to deflate the mixture. You should have 6 to 7 cups.
  • Add the biscotti to a 10-inch gratin dish. In a small bowl, combine the raspberries, lemon juice, and salt and toss lightly. Arrange the berries over the biscotti. With a large spoon, scoop the zabaglione over the raspberries, and sift the sugar over the top. Arrange the gratin dish on a baking sheet and place in the oven. Bake the gratin until the tops are golden brown in spots about 10 to 12 minutes. Remove from the oven, let rest for 5 minutes and serve warm.

RASPBERRY GRATINS



Raspberry Gratins image

Categories     Milk/Cream     Mixer     Egg     Fruit     Dessert     Broil     Raspberry     Eau de Vie     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1 cup sugar
8 large egg yolks
6 tablespoons framboise eau-de-vie (clear raspberry brandy)*
2 tablespoons plus 1 1/4 cups chilled whipping cream
4 1/2-pint baskets fresh raspberries

Steps:

  • Using electric mixer, beat sugar, yolks, 4 tablespoons framboise, and 2 tablespoons cream in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160°F, about 9 minutes. Remove bowl from over water. Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes. Beat remaining 2 tablespoons framboise and 1 1/4 cups cream in medium bowl until peaks form. Fold cream into yolk mixture in 2 additions. (Sabayon can be prepared 8 hours ahead. Cover; chill.)
  • Preheat broiler. Divide raspberries equally among eight 1 1/4-cup custard cups or shallow ramekins. Top raspberries with sabayon. Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes. Serve warm.
  • Sold at some liquor stores and specialty foods stores. If unavailable, use raspberry liqueur instead.

WARM RASPBERRY GRATIN



Warm Raspberry Gratin image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 1/2 tablespoons unsalted butter
1 1/2 cups raspberries
2 eggs, separated
1/2 cup sugar
1/4 cup orange juice
2 tablespoons flour
1 cup heavy cream
Pinch of salt
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch gratin dish with one-half tablespoon of the butter. Spread the raspberries in the dish.
  • Beat the egg yolks with the sugar until creamy and thick. Beat in the remaining butter, then beat in the orange juice and flour and stir in the cream.
  • Beat the egg whites with a pinch of salt until stiff but not dry. Fold into the egg yolk mixture and spread over the raspberrries. Place in the oven and bake about 30 minutes, until browned.
  • Remove from the oven and allow to cool about 15 minutes. Dust with confectioners' sugar, then serve.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 128 milligrams, Sugar 32 grams, TransFat 0 grams

RASPBERRY AND FIG CAKE



Raspberry and Fig Cake image

From Food & Wine - Mehmet Gürs who says "I snagged this dessert from my Scandinavian grandmother. She used a wood-burning oven, a cast-iron skillet and fresh island berries." Use additional raspberries when figs are not in season. Posted for ZWT #6!

Provided by Cadillacgirl

Categories     < 4 Hours

Time 1h40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

dry breadcrumbs, for dusting
1 1/2 cups granulated sugar
3 large eggs
1/2 cup unsalted butter, melted
3 finely grated limes, zest of
1 1/2 cups all-purpose flour
1 lime, juice of
1/2 pint raspberries
4 figs, cut into eighths or 4 additional 1/2 pint raspberries
confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350°. Butter a 9-inch springform pan and coat with bread crumbs.
  • In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest.
  • At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
  • Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs.
  • Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
  • Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.

Nutrition Facts : Calories 389.6, Fat 13.8, SaturatedFat 7.9, Cholesterol 109.8, Sodium 28.8, Carbohydrate 63, Fiber 2.6, Sugar 42.7, Protein 5.3

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