SPICED FIGS POACHED IN WINE
If you haven't had figs before, this is a delicious way to introduce yourself to them. The the flavors from spices and wine blend together to nicely complement the flavor of the figs. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Stir in figs. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until the figs are tender. Remove figs and set aside., Bring poaching liquid to a boil; cook until liquid is reduced to about 1/2 cup. Strain into a small bowl; add figs. Cool. Serve with ice cream or yogurt if desired.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein.
POACHED FIGS IN SPICED HONEY SYRUP
Steps:
- Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold.
- Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool.
- Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve.
SPICED POACHED FIGS
Green figs poached in Sauternes and flavored with star anise and peppercorns are an ideal end to any dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Combine wine, sugar, lemon peel, peppercorns, cinnamon stick, bay leaves, thyme, ginger, star anise, and cardamom in a small, deep saucepan. Place pan over medium-high heat, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Cover, and simmer 20 minutes more.
- Add whole figs to the syrup; return to a simmer, cover, and poach gently until the figs are soft but not mushy, 10 to 15 minutes. Transfer figs and syrup to a bowl, and let stand to cool, until no more steam rises. When cool, cover the bowl with plastic wrap, and refrigerate overnight.
- Combine mascarpone and confectioners' sugar in a medium mixing bowl. Slit vanilla bean lengthwise, and, using a small paring knife, scrape out the seeds into the bowl with the mascarpone mixture. Stir together with a spoon or rubber spatula until well combined.
- Remove chilled figs from the refrigerator, and let stand until room temperature. Transfer figs to another bowl, and strain syrup, discarding the solids.
- Place 2 figs, sliced in half, in the center of each plate. Spoon some of the poaching liquid to cover plate, and place a dollop of vanilla mascarpone next to figs.
POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO
Steps:
- In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.
SPICED BAKED FIGS WITH GINGER MASCARPONE
This dish makes the perfect ending to a relaxed dinner party, special yet stress-free
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
- When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.
Nutrition Facts : Calories 327 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
SPICED FIGS
My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring.
Provided by Patti Grace
Categories Fruit
Time P3DT35m
Yield 8 quarts
Number Of Ingredients 9
Steps:
- Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.
- Drain.
- Mix syrup ingredients.
- Lemon chunks may be added (I don't use).
- Whole Ginger may be used also (I don't use).
- Bring to boil, add figs and boil for 10 minutes.
- Boil figs in syrup 10 minutes for 3 days.
- On 3rd day can in sterilized jars.
- Note: for 12 quarts of figs, use 10 pounds of sugar.
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