Raspberry Fig Sauce Recipes

RASPBERRY FIG SAUCE

Steps:

• Combine figs, water, honey and vanilla bean in a saucepan.
• Stir over a low heat until honey dissolves. Bring to the boil then simmer until figs are tender and liquid has reduced to a thick syrup, stirring frequently for about 20 minutes.
• Stir in frozen raspberries and continue to simmer until sauce thickens to required consistency, about 5 minutes.

RASPBERRY-FIG PULL-APART COOKIES

Steps:

• Pulse together the cream cheese, sugar, vanilla extract and salt in a food processor until smooth. Add the flour and butter and pulse until the dough just comes together in a solid mass (chunks of butter should be visible), about 6 to 8 long pulses. Shape the dough into a rectangle about 1/2-inch-thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Wipe out the food processor.
• Meanwhile, make the filling: Combine the figs, raspberry jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the figs are plump and the juice is syrupy, about 25 minutes. Remove from heat and cool slightly. Puree in the food processor until smooth and set aside to cool completely.
• Preheat the oven to 375 degrees F. Generously spray the back side of a baking sheet with cooking spray and set aside.
• Put the chilled dough between 2 pieces of parchment. Roll out the dough into an 11-by-13-inch rectangle and 1/8-inch-thick (see Cook's Note). Refrigerate until firm, about 30 minutes. Remove the top piece of the parchment, to free it from the dough, then place it back on top. Turn the dough over and remove the top piece of parchment. Spread the fig mixture evenly over the dough.
• Roll the dough into a log using the parchment as a guide (the dough is very soft and the parchment will make it easier to roll). Transfer the log to the prepared baking sheet, brush with the egg wash and coat with the sanding sugar. Cut 20 slits across the log, about 1/2-inch apart. Each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut "tabs" out so that the pinwheels of filling are facing up. Continue turning the "tabs" out and bending the log until you have a ring. Butt the ends up against each other.
• Spray the outside of a 3 1/2-inch round ramekin with cooking spray and place in the center of the ring. Chill the shaped rugelach dough for 30 minutes. Bake until cooked through and golden brown, 30 to 35 minutes.
• Remove the ramekin and let the ring cool for 5 minutes then slide a flat spatula underneath to free the ring from the baking sheet. Gently slide the ring onto a cooling rack and let cool completely before serving.

RASPBERRY-FIG SAUCE

Steps:

• Combine first 4 ingredients in heavy small saucepan. Stir over low heat until honey dissolves. Increase heat to medium and simmer until figs are tender and liquid is reduced to thick syrup, stirring frequently, about 20 minutes. Add raspberries and simmer until thickened to sauce consistency, stirring occasionally, about 5 minutes. Cool. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

RASPBERRY-FIG BARS

Steps:

• Make the dough: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Divide the dough in half and shape into two 2-by-6-inch rectangles. Wrap each rectangle in plastic wrap and refrigerate until firm, at least 1 hour.
• Meanwhile, make the filling: Combine the dried figs, jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the juice is syrupy, about 25 minutes. Let cool slightly, then transfer to a food processor and puree until smooth. Set aside to cool completely.
• Line a baking sheet with parchment paper. Lightly flour 1 piece of dough and roll it out between 2 sheets of parchment paper into a 4-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate until firm, about 30 minutes.
• Remove the top pieces of parchment and trim the edges of the dough rectangles. Spread the filling lengthwise down the center of each dough rectangle in a 2-inch-wide strip. Brush the long edges lightly with the beaten egg. Fold 1 long side of dough over the filling, then fold over the other long side; press gently to seal. Place both logs seam-side down on the prepared baking sheet, a few inches apart, and refrigerate until firm, about 30 minutes.
• Preheat the oven to 375 degrees F. Bake the cookie logs until golden brown, rotating the pan halfway through, about 20 minutes. Let cool 15 minutes on the pan. Transfer the logs to a cutting board; slice into 1-inch pieces and transfer to racks to cool completely.

RASPBERRY SAUCE (SAUCE FRAMBOISE)

Steps:

• Use the raspberries while they are partly frozen. Put them into the container of a food processor or electric blender and blend thoroughly. Line a bowl with a fine sieve and pour in the raspberries. Press to extract as much liquid as possible. There should be about one cup. Blend with the liqueur and serve.

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a saucepan.
• Cover; bring to boil over high heat.
• Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
• Let cool slightly; remove thyme sprig.
• Press mixture through a large-holed sieve with a rubber spatula.

RASPBERRY SAUCE

Steps:

• Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
• Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
• Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

CRANBERRY-FIG SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Cook shallot and rosemary, stirring often, until shallot is starting to turn golden, about 4 minutes. Add cranberries, figs, brown sugar, vinegar, 1/2 tsp. salt, and red pepper flakes and increase heat to medium-high. Bring to a boil, stirring to dissolve sugar, and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 9-12 minutes. Let cool. Taste and season with more salt if needed.
• Do Ahead
• Sauce can be made 1 week ahead. Cover and chill.

FIGS STUFFED WITH RASPBERRIES

Steps:

• Cut each fig into sixths from its top to within one inch of the bottom. Spread the segments open and fill with raspberries. Spoon raspberry sauce over and around each fig.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

EASY RASPBERRY SAUCE

Steps:

• In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

RASPBERRY FIG DESSERT RECIPE

Steps:

• Chop 4 figs; mash with berries in large bowl. Stir in sugar. Spoon evenly into 8 parfait glasses.
• Whisk cream cheese, marshmallow creme and milk until blended; spoon over berry mixture in glasses.
• Cut remaining figs into quarters; place piece on each parfait. Sprinkle parfaits with cinnamon; garnish with mint.