Stewed Figs Recipes

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SPICED POACHED FIGS



Spiced Poached Figs image

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

2 cups sweet white wine, such as Sauternes
3/4 cup sugar
2 two-inch strips fresh lemon peel
8 whole black peppercorns
1 two-inch-long cinnamon stick
2 bay leaves
2 sprigs fresh thyme
2 thin slices fresh ginger
2 whole star anise
3 green cardamom pods
8 large, whole green or purple figs
1/2 cup mascarpone cheese
4 1/2 teaspoons confectioners' sugar, sifted
1/2 vanilla bean

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.

SAVORY STUFFED FIGS



Savory Stuffed Figs image

"I use this three-ingredient recipe when I want a sweet and savory appetizer that's simple to make. It can be made ahead, and is nice for elegant or casual parties." -Maggie Zabinko, Anchorage, Alaska

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 3

12 bacon strips
24 dried figs
24 pecan halves

Steps:

  • Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Cut a lengthwise slit down the center of each fig; fill with a pecan half. Wrap each with a piece of bacon., Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until bacon is crisp, turning once.

Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FIGS POACHED IN RED WINE



Figs Poached in Red Wine image

This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 4

1 package (10 ounces) dried Calimyrna figs, (1 1/2 cups, packed)
1 bottle (3 cups) red wine
1/3 cup sugar
Zest of 1 orange

Steps:

  • In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
  • With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.

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