Best Orange Poached Figs Recipes
OVEN-POACHED FIGS
Steps:
- Preheat the oven to 325° F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
- Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
- Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.
ORANGE POACHED FIGS
Provided by Barbara Kafka
Categories easy, quick, one pot, dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small bowl, stir together orange juice, lemon juice, sugar, pepper and vanilla bean.
- Place an inverted 3-cup souffle dish in the center of a 10-inch pie plate to create a ring mold. Pour the liquid mixture into the dish.
- Arrange the figs in a circle, leaning them against the souffle dish with the stems facing up. Invert a second 10-inch pie plate over the first to form a cover.
- Cook at 100 percent power in a high-power oven for 5 minutes.
- Remove from oven and uncover. Let figs cool before serving warm, or let cool completely. Serve with vanilla ice cream or heavy cream.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 37 grams
POACHED FRESH FIGS
Steps:
- Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
- Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
- Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
- Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.
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.
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