Roasted Fig Sundaes Recipes

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ROASTED FIGS AND PROSCIUTTO



Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
  • Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

ROASTED FIG TARTLETS



Roasted Fig Tartlets image

Prized since ancient times, figs marry well with countless flavors, including the cinnamon- and vanilla-infused port syrup in these tartlets. Spoon the fruit atop a tangy creme fraiche filling and you'll instantly understand why the Romans were so enthralled.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 8

Number Of Ingredients 18

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/2 teaspoon coarse salt
1 large egg yolk
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
2 tablespoons ice water
6 ounces cream cheese, room temperature
6 ounces (3/4 cup) creme fraiche
3 tablespoons confectioners’ sugar
1 cup ruby port
3 star anise
3 cinnamon sticks
1 tablespoon whole black peppercorns
2 strips orange zest (3 inches long and 1 inch wide), plus zest curls for garnish
1/4 cup granuated sugar
1 tablespoon honey
2 vanilla beans, halved lengthwise
1 1/2 pounds fresh Black Mission figs (about 24), halved lengthwise

Steps:

  • Make the dough: Pulse flour, granulated sugar, salt, and egg yolk in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal. With machine running, gradually add ice water, and process until dough comes together. Divide in half, and shape into disks. Wrap in plastic, and refrigerate 30 minutes (or up to 3 days).
  • Make the filling: Beat cream cheese with a mixer until fluffy. Beat in creme fraiche and confectioners' sugar until smooth. (Filling can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.)
  • Roast the figs: Preheat oven to 350. Combine port, anise, cinnamon, peppercorns, zest, granulated sugar, and honey in a roasting pan. Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods. Add figs, and turn to coat. Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes. Let cool. (Figs and syrup can be refrigerated up to one week.)
  • On a lightly floured surface, roll out dough to 1/8 inch thick. Using a 4-inch fluted tartlet pan turned upside down as a guide, cut out 8 rounds. Fit dough into tartlet pans. Prick bottoms with a fork. Place shells on a rimmed baking sheet, and refrigerate 30 minutes.
  • Bake tartlet shells until golden brown, 12 to 15 minutes. Transfer molds to a wire rack. Let cool completely.
  • Spoon 2 tablespoons filling into each shell. Top with figs, and drizzle with syrup. Garnish with orange zest. (Tartlets can be refrigerated for up to one hour.) Remove molds and serve immediately.

ROASTED FIGS WITH ST. ANDRÉ AND THYME



Roasted Figs With St. AndrÉ And Thyme image

Provided by Alexandra Zissu

Categories     quick, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4

12 fresh figs
4 ounces St. André cheese or other semisoft cheese like goat or Brie
1 to 2 tablespoons fresh thyme leaves
Freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees. Slice an X into the stem side of each fig, cutting halfway down the fruit. Gently pry the figs open, taking care to keep the fruit intact. Stuff 1 teaspoon of cheese into each cavity, and sprinkle with a pinch of thyme. (May be covered and refrigerated for up to an hour before baking.)
  • Arrange figs cut side up on a baking sheet. Roast until the figs open and the cheese is melted, 4 to 7 minutes (less for ripe fruit). Season with pepper to taste. Serve immediately.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 25 grams

PYRENEES-STYLE ROASTED FIGS



Pyrenees-style roasted figs image

Another recipe for my fig-lovin' friends. I haven't tried this, I don't have much experience with figs. Recipe is from the Chicago Sun-Times.

Provided by Hey Jude

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
18 small purple figs, slightly overripe
1/4 cup sugar, plus
1 teaspoon sugar
1/2 cup shelled walnuts
1 tablespoon honey
1 lemon, juice of (optional)
fresh ground pepper (optional)
creme fraiche or sweetened whipped cream (optional)

Steps:

  • Preheat oven to 400°.
  • Butter a shallow, flameproof baking dish.
  • Place figs in dish side by side, stems up; sprinkle with 1/4 c sugar and 1 tablespoon water.
  • Bake on oven's center rack for 20 minutes, basting figs from time to time with syrupy juices in the dish.
  • Add walnuts and sprinkle with remaining 1 teaspoon sugar.
  • Lower oven temperature to 300° and bake 10 minutes longer.
  • Carefully transfer figs and walnuts to serving dish; drizzle with honey.
  • At serving time, spoon syrup over figs.
  • They are delicious as is; to enhance further, sprinkle with lemon juice and a grinding of pepper.
  • Serve cold with creme fraiche or softly whipped cream, if desired.

Nutrition Facts : Calories 215.1, Fat 8.6, SaturatedFat 1.9, Cholesterol 5.1, Sodium 18.5, Carbohydrate 36.3, Fiber 4.1, Sugar 31.7, Protein 2.4

GRILLED FIG AND ORANGE BLOSSOM YOGURT SUNDAES



Grilled Fig and Orange Blossom Yogurt Sundaes image

This Middle Eastern inspired sundae is a cool way to end a meal with thick yogurt standing in for ice cream on a hot summer night. Try topping your yogurt with grilled fresh figs. Just brush them with a mixture of honey and fragrant orange blossom water and grill until caramelized. Arrange over scoops of cold yogurt and sprinkle with toasted pistachios and a drizzle of additional honey mix for a new take on a classic treat.

Provided by Annacia

Categories     Dessert

Time 13m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup honey
1 tablespoon water
2 teaspoons orange blossom water
9 medium fresh figs, stems trimmed and halved lengthwise
1 quart yogurt (thick, plain or vanilla, sweetened or not as you like)
1/3 cup pistachios, roasted, salted and coarsely chopped

Steps:

  • Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, whisk the honey, water, and orange blossom water in a small bowl until combined; set aside.
  • When the grill is ready, place the figs on a baking sheet and brush both sides with the honey mixture; reserve the remaining mixture for drizzling over the sundaes. Place the figs on the grill cut-side down (Keep the baking sheet handy). Cover the grill and cook until grill marks appear on the bottom, about 2 minutes.
  • Using a flat metal spatula, flip the figs, cover the grill, and cook until grill marks appear on the second side and the figs begin to soften, about 1 to 2 minutes more. Remove the figs to the reserved baking sheet.
  • To serve, scoop the desired amount of yogurt into 6 bowls. Divide the figs among the bowls, sprinkle with the pistachios, and drizzle with the remaining honey mixture.
  • Serve immediately.

Nutrition Facts : Calories 249.7, Fat 8.6, SaturatedFat 3.8, Cholesterol 21, Sodium 76, Carbohydrate 39.3, Fiber 2.9, Sugar 35.7, Protein 7.6

ROASTED FIGS AND NUTS WITH PORT REDUCTION



Roasted Figs and Nuts with Port Reduction image

Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 8

Number Of Ingredients 11

2 cups Ruby Port
¼ cup granulated sugar
Cracked black pepper to taste
1 sprig fresh mint
10 fresh figs
4 ounces fresh goat cheese
1 cup mixed roasted nuts (cashews, pistachios, pecans, etc.)
1 ½ tablespoons melted butter
Salt and freshly ground black pepper to taste
1 teaspoon chili powder
Reynolds Wrap® Aluminum Foil

Steps:

  • In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
  • Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
  • Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
  • To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 24.5 g, Cholesterol 16.9 mg, Fat 16.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6 g, Sodium 169.8 mg, Sugar 18 g

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