FIGS IN PORT
These figs in Port wine, made with fresh figs, tawny port, sugar, and black peppercorns, is a simple, elegant summer dessert.
Provided by Yigit Pura
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Remove the stems from the figs and cut them in half lengthwise.
- Place a 10-inch stainless-steel or enamel-coated saucepan over medium-high heat until hot but not smoking. Sprinkle the sugar evenly over the surface. It will melt right away and begin to caramelize and smoke. Immediately place the figs, cut side down, onto the caramelizing sugar. Reduce the heat to low and let the figs cook for 2 to 3 minutes. Do not stir or toss or turn the figs. The figs will naturally release their own juices which will dissolve the sugar.
- Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more. Transfer the figs to a platter, cut side up, and cover to keep warm.
- Return the pan to medium heat for 3 to 5 minutes, using a heat-resistant rubber spatula to stir and occasionally scrape the bottom to pull up all the caramel and peppercorn goodness that may be stuck there. Remove and discard the peppercorn via the tea ball or cheesecloth or a slotted spoon. The port sauce should be deep purple, thick, and velvety. Remove the pan from the heat.
- Drizzle the warm figs with the port sauce and serve immediately.
Nutrition Facts : ServingSize 1 fig half, Calories 29 kcal, Carbohydrate 5 g, Protein 0.1 g, Fat 0.02 g, SaturatedFat 0.005 g, Sodium 1 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 0.007 g
OVEN-POACHED FIGS
Local cheeses, such as Cowgirl Creamery's Mount Tam and Red Hawk, pair beautifully with figs oven-poached in red wine and spices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey, and orange juice over figs. Submerge remaining ingredients in the liquid around figs. Cover dish with foil, and bake 1 hour.
- Remove foil; continue to bake 45 minutes more, basting 2 or 3 times with accumulated juices. Let cool completely, turning figs occasionally to keep moist.
- Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for fig vinaigrette. Discard solids. Figs can be refrigerated in an airtight container up to 3 days.
FIGS POACHED IN PORT
Poached figs can be eaten alone or as a simple and light dessert with a scoop of ice cream and biscotti. Serve them with a wedge of Stilton to add a savory note to the end of your meal. Do not overcook the figs. You don't want them so soft that they burst open when you touch them. Black mission figs work best for this recipe, as they tend to be firmer in texture. Other varieties may be substituted but the cooking time should be reduced to five minutes if they are very soft and ripe.
Provided by Food Network
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel and peppercorns in a large saucepan. Bring to a boil and reduce the heat. Simmer until the liquid has the consistency of a light syrup, about 20 minutes. You will have about 1 1/2 cups of syrup. Add the figs and simmer for 15 to 20 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with their juices spooned over.
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.
ICE CREAM WITH FIGS POACHED IN PORT AND STAR ANISE
Categories Dairy Fruit Dessert Frozen Dessert Fig Port Fall Winter Anise Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat and simmer until figs soften, stirring occasionally, about 15 minutes. Using slotted spoon, transfer figs to bowl. Increase heat to high and boil poaching liquid until syrupy and reduced to 1 1/3 cups, about 20 minutes. Pour syrup over figs in bowl. Cool. Refrigerate until cold, at least 2 hours. (Can be made 4 days ahead. Cover and keep refrigerated.)
- Scoop ice cream into dessert goblets. Remove star anise and vanilla bean from fig mixture. Spoon figs and syrup over ice cream and serve.
- Brown star-shaped seedpods available at Asian markets and specialty foods stores and in the spice section of some supermarkets.
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