Sauteed Figs With Cashew Creme Recipes

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VEGAN CASHEW CREAM DESSERT



Vegan Cashew Cream Dessert image

Serve this raw-vegan cashew cream with fresh or dried fruit or berries. I could eat the whole bowl by myself!

Provided by Rita

Categories     Everyday Cooking     Vegan     Desserts

Time 2h5m

Yield 4

Number Of Ingredients 7

1 cup cashews
cold water to cover
1 cup coconut milk
4 tablespoons agave syrup, or to taste
1 tablespoon vanilla extract
½ teaspoon rose water
2 tablespoons pomegranate seeds, or to taste

Steps:

  • Cover cashews with cold water in a bowl and soak for 2 to 3 hours or overnight. Drain.
  • Combine cashews, coconut milk, agave syrup, vanilla extract, and rose water in a blender; blend until smooth. Pour into a bowl and garnish with pomegranate seeds.

Nutrition Facts : Calories 381 calories, Carbohydrate 30.1 g, Fat 27.9 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 13.8 g, Sodium 228.6 mg, Sugar 18 g

BAKED FIGS WITH GRAND MARNIER AND WHIPPED CREAM



Baked Figs with Grand Marnier and Whipped Cream image

Categories     Liqueur     Milk/Cream     Mixer     Fruit     Dessert     Bake     Quick & Easy     Fig     Triple Sec     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

12 fresh figs
1/3 cup plus 2 tablespoons sugar
1/2 cup water
1/4 cup plus 1 tablespoon Grand Marnier or other orange-flavored liqueur
1 cup chilled heavy cream

Steps:

  • Preheat oven to 300°F.
  • Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.
  • Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
  • Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.
  • Serve figs, warm or at room temperature, with syrup and cream.

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