Best Spiced Figs Recipes

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FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY



Fresh Figs with Mascarpone and Warm Spiced Honey image

This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

8 small (or 4 large) fresh, ripe figs, stems trimmed, halved lengthwise
1/3 cup mascarpone, softened
1/3 cup mild honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
4 sprigs fresh mint

Steps:

  • Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
  • Add a dollop of mascarpone to the center of each fig half and set plates aside.
  • Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.

Nutrition Facts : Calories 230 g, Fat 9 g, Fiber 2 g, Protein 2 g

SPICED BAKED FIGS WITH GINGER MASCARPONE



Spiced baked figs with ginger mascarpone image

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

8 figs , halved
2 tbsp butter
2 tbsp clear honey
2 tbsp brown sugar
2 tsp ground cinnamon
2 tbsp orange juice
2 star anise
shortbread fingers, to serve
1 ball stem ginger , very finely chopped
1 tbsp ginger syrup from the jar
½ a 250g tub mascarpone

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

POACHED FIGS IN SPICED HONEY SYRUP



Poached Figs in Spiced Honey Syrup image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 8

3 cups water
1/2 cup sugar
1/2 cup honey
12 allspice berries
12 cloves
12 juniper berries
12 fresh slightly unripe figs
Fresh mint sprigs

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 FIGS POACHED IN WINE



Spiced Figs Poached in Wine image

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

2 cups dry red wine
1/4 cup sugar
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 cinnamon stick (3 inches)
1 lemon zest strip
2 whole cloves
Dash salt
10 ounces dried figs, halved
Reduced-fat vanilla ice cream or plain Greek yogurt, optional

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.

SPICED FIGS



Spiced Figs image

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

1/2 cup baking soda
3 quarts figs
2 quarts boiling water
1 cup water
1 cup vinegar
6 cups sugar
1 teaspoon whole cloves
1 teaspoon allspice berry
4 cinnamon sticks

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.

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.

ROASTED SPICED PEARS AND FIGS WITH ALMONDS



Roasted Spiced Pears and Figs with Almonds image

Categories     Fruit     Nut     Dessert     Roast     Vegetarian     High Fiber     Fig     Pear     Almond     Spice     Winter     Cinnamon     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

1/2 cup sliced almonds
4 firm-ripe pears (preferably Bartlett)
1/2 pound dried figs (as soft as possible; about 12)
1/2 cup sugar
1/2 stick (1/4 cup) unsalted butter
1 vanilla bean
1 teaspoon cinnamon
1/4 teaspoon ground allspice
Accompaniment: sour cream

Steps:

  • Preheat oven to 450°F.
  • In an ovenproof 10-inch heavy skillet toast almonds in one layer in middle of oven until golden, about 5 minutes, and transfer to a bowl.
  • Halve pears lengthwise and cut each half into 3 wedges, discarding cores. Quarter figs lengthwise.
  • In skillet melt sugar and butter over moderate heat, stirring occasionally, until sugar is melted completely and remove skillet from heat. With a knife halve vanilla bean lengthwise and scrape seeds into butter mixture. With a wooden spoon stir in vanilla pod, cinnamon, allspice, pears, and figs until coated and roast in middle of oven 20 minutes, or until pears are just tender. Remove pod and with spoon stir in almonds until coated well.
  • Serve fruit mixture warm with sour cream.

POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO



Poached Figs in Spiced Red Wine with Vanilla Gelato image

Provided by Food Network

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 7

1-1/2 cups dry red wine
1 to 2 tablespoons sugar, or to taste
1 cinnamon stick
3 whole cloves
3 whole fresh figs, quartered
Vanilla gelato as an accompaniment
Mint sprigs for garnish if desired

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 CHICKEN THIGHS WITH DRIED FIGS



Spiced Chicken Thighs with Dried Figs image

This quick skillet-spiced chicken braise is a perfect low-calorie, full-flavored weeknight dinner. The sweet and sour flavors of dried figs and vinegar are the stars of the sauce for the chicken, along with fragrant and aromatic basmati rice that's steamed with cinnamon and bay leaves.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, well rinsed
1 cinnamon stick
3 bay leaves, preferably fresh
Kosher salt
1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 teaspoons paprika
1 tablespoon vegetable oil
1 shallot, minced
1 cup dried figs, halved
1/4 cup white wine vinegar
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley

Steps:

  • Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
  • Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
  • Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
  • Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.

Nutrition Facts : Calories 470, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 133 milligrams, Sodium 640 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 34 grams, Sugar 19 grams

SPICED CRANBERRY SAUCE WITH ZINFANDEL AND FIGS



SPICED CRANBERRY SAUCE WITH ZINFANDEL AND FIGS image

Categories     Sauce     Christmas     Thanksgiving

Yield 4 cups

Number Of Ingredients 11

12 diced figs
1 cup red wine
1 ¾ cups red Zinfandel
¼ cup balsamic vinegar
¾ cup sugar
¾ cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
3 3x1 strip orange peel
1 10-ounce bag fresh cranberries

Steps:

  • Simmer and steep diced figs in 1 cup of red wine; set aside. Combine all other ingredients EXCEPT cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar sidles. Reduce heat and simmer until reduced to 1 ¾ cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries and figs (with red wine) to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated).

SPICED FIGS IN PORT



Spiced Figs in Port image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 2 pints

Number Of Ingredients 6

3 cups dried figs, about 1 1/2 pounds
1 1/2 cups granulated sugar
1 cup red-wine vinegar
1 cup port
2 sticks cinnamon, broken
20 whole cloves

Steps:

  • Rinse figs, cover with water and simmer 20 minutes. Drain, reserving the liquid. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
  • Return figs to the pan and simmer 10 minutes longer. Cover and allow to stand overnight in syrups.
  • Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer's directions.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 63 grams, TransFat 0 grams

COUSCOUS WITH SPICED CHICKPEAS AND FIGS



Couscous With Spiced Chickpeas and Figs image

Make and share this Couscous With Spiced Chickpeas and Figs recipe from Food.com.

Provided by CaliforniaJan

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons moroccan mixed spice (see below)
2 (15 ounce) cans chickpeas, rinsed, drained
1 (15 ounce) can chopped tomatoes
2 cups vegetable stock
2 zucchini, chopped
1 cup green beans, trimmed, halved
1/2 cup chopped dried fig
2 cups couscous
2 tablespoons chopped coriander leaves
1 tablespoon harissa (optional) or 1 tablespoon hot sauce, to taste (optional)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
  • Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
  • Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
  • Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
  • Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
  • For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.

GRILLED PORK SAUSAGES WITH SPICED FIGS



Grilled Pork Sausages with Spiced Figs image

Categories     Pork     Quick & Easy     Fig     Sausage     Spice     Summer     Grill/Barbecue     Clove     Bon Appétit

Yield Makes 10 first-course servings

Number Of Ingredients 8

2 cups red wine vinegar
1 1/2 cups sugar
1 1/2 cups (packed) dried black Mission figs (about 11 ounces)
1 cinnamon stick
12 whole cloves
2 teaspoons water
1 teaspoon cornstarch
5 sweet Italian link pork sausages (about 1 pound)

Steps:

  • Stir first 5 ingredients in heavy medium saucepan. Let stand 30 minutes. Stir over low heat until sugar dissolves. Bring to boil; reduce heat to mediumlow and simmer until figs are softened and vinegar is slightly syrupy, about 45 minutes. Mix water and cornstarch in small bowl; stir into fig mixture. Boil and stir to thicken slightly, about 1 minute. Let stand 1 hour. DO AHEAD: Fig sauce can be made 1 day ahead. Cover and chill.
  • Prepare barbecue (medium heat). Grill sausages until browned and cooked through, turning frequently, about 15 minutes. Remove from grill. Holding sausage with tongs, cut in half lengthwise. Repeat with remaining sausages. Grill sausages, cut side down, until browned, about 3 minutes.
  • Place 1 sausage half on each plate. Divide figs among plates, about 3 per serving. Drizzle sauce over and serve.

SPICED DUCK WITH FIGS & RUBY SPICED RICE



Spiced Duck with Figs & Ruby Spiced Rice image

Provided by Donal Skehan

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

4 large duck breasts
1 teaspoon five spice powder
Sea salt
6 figs, sliced in half
75 grams (2 1/2 ounces) hazelnuts, toasted
Dressed salad leaves, to serve
3 tablespoons dark soy sauce
Juice of 1/2 orange
3 tablespoons of honey
1 tablespoon rice wine
3 garlic cloves, finely minced
1 thumb-sized piece of ginger, finely minced
3 star anise

Steps:

  • Score the duck diagonally with a sharp knife. In a large bowl, whisk together the ingredients for the marinade. Add the duck breast to the marinade and toss to coat it completely. Cover and leave in the fridge to marinate for one to two hours.
  • Preheat the oven to 200 degrees C (400 degrees F/Gas Mark 6).
  • Remove the duck breasts from the marinade, reserving the remaining liquid in a small sauce pan. Pat the duck breasts completely dry with kitchen paper. Sprinkle them all over generously with sea salt and five spice powder.
  • Place the duck skin side down in a large heavy based pan with an oven proof handle. Cook the breasts over a low to medium heat for about 6 to 8 minutes or until the fat begins to render out and the skin has good colour.
  • Spoon off any excess fat (this can be saved in a sealed jar in the fridge for roast potatoes). Turn the breasts and then add in the figs tossing to coat in the juices.
  • Place the pan in the oven to cook for 10 minutes. Bring the reserved marinade to a steady simmer over a high heat and reduce until slightly thickened.
  • Once cooked, rest the duck breasts for 5 minutes under tin foil on a chopping board. Slice thinly and transfer to warmed plates. Spoon over the reduced sauce and serve with the warm figs, salad leaves and toasted hazelnuts.

PAN-ROASTED SPICED CHICKEN WITH FRESH FIGS AND PORT



PAN-ROASTED SPICED CHICKEN WITH FRESH FIGS AND PORT image

Categories     Chicken

Yield serves 6

Number Of Ingredients 13

2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon cayenne pepper
1 tablespoon kosher salt
6 skin-on, bone-in chicken breast halves
3 tablespoons olive oil
1 pint fresh figs (about 12), halved lengthwise
2 shallots, thinly sliced
6 cloves fresh garlic, sliced
1 unpeeled lemon, sliced (about 9 slices)
1 cup port wine
¼ cup fresh flat-leaf parsley leaves for garnishing

Steps:

  • Preheat an over to 375 degrees F. In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet, piece of waxed paper, or plastic wrap and sprinkle each piece liberally on both sides with the spice mixture. In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Saute half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin-side up, in a 9-by-13 inch roasting pan. Repeat with the remaining chicken. Pour off any excess oil, then sauté the figs, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact. Roast for about 40-45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F. Transfer the chicken to a platter or individual plates. Using a slotted spoon, retrieve the figs, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about ¾ cup. Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY



Fresh Figs with Mascarpone and Warm Spiced Honey image

How to make Fresh Figs with Mascarpone and Warm Spiced Honey

Provided by @MakeItYours

Number Of Ingredients 7

8 small (or 4 large) fresh, ripe figs, stems trimmed, halved lengthwise
1/3 cup mascarpone, softened
1/3 cup mild honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
4 sprigs fresh mint

Steps:

  • Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
  • Add a dollop of mascarpone to the center of each fig half and set plates aside.
  • Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.

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