BRANDIED FIGS
This preserving project is a fun and make-ahead friendly way to use up peak-season figs, and the payoff is great: Once the holidays roll around, you'll have an elegant fruit at your fingertips to serve with cheese platters, cookies, and pies. While this recipe from chef Scott Peacock is an easy one and mostly hands-off, it does take a couple of days to complete, so plan accordingly!
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes 2 quarts
Number Of Ingredients 3
Steps:
- Wash figs a few at a time by quickly dipping them in a bowl of cool water. (Do not soak.) Place in a single layer on a kitchen towel; drain. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Top with figs, then sprinkle with remaining 3/4 cup sugar. Cover; refrigerate at least 12 hours and up to 2 days.
- Place pot over low heat, uncovered, and bring figs to a bare simmer. (Tilt pan from side to side or swirl a bit to help sugar dissolve, but do not stir, or fruit may get damaged.) Partially cover and simmer 10 minutes; remove from heat. Cover; let stand 4 hours.
- Repeat step 2 twice; figs should turn translucent in final simmering stage. (If necessary, allow to simmer longer than 10 minutes in final simmer, until they do.)
- Carefully spoon hot figs into hot sterilized canning jars (ideally pint-size or smaller). Bring syrup to a boil, skimming any scum that rises to surface. Turn off heat; stir in brandy. Taste; add more brandy as desired. Pour hot syrup over fruit to cover. Seal and process in a hot-water bath 10 minutes. Figs can be stored in a cool, dark place up to 1 year.
FIGS IN SPICED SYRUP
Fresh figs have a short shelf life-expand it a bit by cooking the figs in a richly spiced sugar syrup.
Provided by Molly Watson
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Bring the sugar and 1 cup water to a simmer in a medium saucepan (it should be large enough to hold all the figs). Stir as needed to dissolve the sugar.
- Add the half of a cinnamon stick and whatever other spices you choose to use (or all of them!) and simmer the syrup for about 10 minutes.
- Trim off and discard the stems from the figs.
- Put the figs in the syrup. Simmer about 5 minutes. Don't cook them too long, or they will completely fall apart.
- Remove the figs from the syrup and let the figs and syrup cool separately for about 15 minutes (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!).
- Once slightly cooled off, strain the syrup, discard the spices, and pour the syrup back over the figs.
Nutrition Facts : Calories 134 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 33 g, Fat 0 g, ServingSize 12 figs (serves 3-4), UnsaturatedFat 0 g
BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.
STICKY CINNAMON FIGS
A simple and stylish nutty fig pudding ready in just 10 minutes
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
- Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.
Nutrition Facts : Calories 162 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11.5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
MARINATED FIGS WITH PROSCIUTTO, MOZZARELLA & BASIL
These cute bites are a sophisticated step up from the old favourite of cheese and pineapple on sticks
Provided by Good Food team
Categories Buffet, Snack, Starter
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
- When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
- Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.
Nutrition Facts : Calories 61 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.05 milligram of sodium
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