BAKED FIGS WITH BALSAMIC
Sweet and savoury roasted figs with balsamic, salt and pepper.
Provided by Nancy Anne Harbord
Number Of Ingredients 4
Steps:
- Slice the figs in half lengthways and place on a baking tray cut side up.
- Spoon about half a teaspoon of balsamic onto each fig, trying not to let too much run onto the baking tray.
- Roast at 230c for about 7 minutes - until the figs are hot through, but not dried or shriveled. Take them out of the oven and sprinkle with salt and pepper to taste.
PANNA COTTA WITH ROASTED FIGS AND BALSAMIC
Steps:
- In a small bowl, submerse the gelatin sheets in cool water to soften.
- In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
- Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
- Top the panna cotta with the roasted figs.
HONEY BALSAMIC ROASTED FIGS
Sicilian honey roasted figs with vanilla and balsamic glaze. Perfect as a pastry filling, pizza topping or just to spoon over goat cheese or dessert.
Provided by Florentina
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400"F
- Use the butter to coat a large roasting tray all over.
- Rinse the figs well and cut off the stem. Slice them in half lengthwise and add them to the buttered roasting tray.
- Sprinkle the coconut sugar all over the top, together with the vanilla extract, balsamic vinegar and honey. Squeeze the lemon all over and give everything a gentle toss to coat. Try to arrange the figs cut side down if possible in one single layer.
- Roast the balsamic coated figs in the preheated oven for about 20 to 25 minutes, until caramelized to your liking and the balsamic honey sauce has reduced to a syrupy consistency.
- Serve on pizza with goat cheese, ricotta or as a dessert sauce.
Nutrition Facts : Calories 260 kcal, Carbohydrate 59 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 37 mg, Fiber 7 g, Sugar 50 g, ServingSize 1 serving
HONEY, BALSAMIC & ROSEMARY ROASTED FIGS
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
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
BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.
ROASTED FIGS WITH BALSAMIC VINEGAR AND HONEY
Roasted figs with balsamic vinegar and honey are a great accompaniment to fish, chicken, salads, and soft cheeses.
Provided by Jeff Albom
Categories Gluten-free
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (205°C).
- Cut the stems off the figs and slice the figs in half from tip to bottom.
- Line a baking tray with parchment paper and arrange the cut figs on the tray in a single layer with the cut side facing up.
- Mix the honey and balsamic vinegar in a small bowl and drizzle or brush the mixture on the cut side of the figs.
- Bake the figs in the oven for 15 - 30 minutes, depending on fig ripeness.
Nutrition Facts : Calories 54 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 pieces (1 Fig), Sodium 1 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ROASTED FIGS WITH BALSAMIC
Enjoy the layered textures and flavors of our Roasted Figs with Balsamic recipe. Roasted Figs with Balsamic is the perfect dish to enjoy with company.
Provided by My Food and Family
Categories Home
Time 33m
Yield 4 servings, 4 stuffed fig halves each
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Place figs, cut sides up, on foil-covered baking sheet.
- Mix dressing and butter until blended; drizzle over figs.
- Bake 15 to 18 min. or until figs are softened. Cool 5 min.
- Top with cream cheese spread.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 16 g, Protein 2 g
ROASTED SWEET POTATOES AND FIGS WITH A BALSAMIC GLAZE
Make and share this Roasted Sweet Potatoes and Figs With a Balsamic Glaze recipe from Food.com.
Provided by VeggiesByCandlelight
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- ROAST THE SWEET POTATOES.
- Preheat the oven to 475°F.
- Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper.
- Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy.
- Remove from the oven and leave to cool.
- MAKE THE BALSAMIC REDUCTION.
- Add the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens.
- (** Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle).
- TO FINISH.
- Arrange the sweet potatoes on a serving platter.
- Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.
- Spoon the oil, onions, and chile over the sweet potatoes.
- Dot the figs among the wedges and then drizzle over the balsamic reduction.
- Serve at room temperature.
- Crumble the cheese over the top, if using.
Nutrition Facts : Calories 365.6, Fat 17.3, SaturatedFat 2.4, Sodium 85, Carbohydrate 52, Fiber 7.4, Sugar 26.1, Protein 3.7
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