CARDAMOM PEARS OVER SPICED YOGURT
Steps:
- Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use.
- Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture.
- Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately.
SPICED FIG PRESERVES
Make and share this Spiced Fig Preserves recipe from Food.com.
Provided by Elly in Canada
Categories Fruit
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop lemon in processor. Add figs.
- Using on/off switch, process until figs are coarsely pureed.
- Transfer mixture to heavy large saucepan. Add sugar, cinnamon stick, minced ginger and ground cloves.
- Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes.
- Remove from heat, discard cinnamon stick.
- Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.
- This is great for holiday gifts. Excellent served with crackers and cheese, and can also be served with meats, especially pork and ham.
Nutrition Facts : Calories 647.6, Fat 0.7, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 167.7, Fiber 6.2, Sugar 160.4, Protein 1.7
CAJUN FIG AND PECAN PIE
From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out.
Provided by Vicki in CT
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
- Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
- Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.
Nutrition Facts : Calories 484.3, Fat 19.2, SaturatedFat 3.3, Cholesterol 79.3, Sodium 160.8, Carbohydrate 76, Fiber 2.4, Sugar 40, Protein 5.1
FIG, RASPBERRY & CARDAMOM PIE
An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each
Number Of Ingredients 13
Steps:
- First make the pastry. Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
- Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
- Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
- Next, make the filling. Put the figs, raspberries, sugar and cornflour in a large bowl and gently toss together, being careful not to break up the raspberries, until the fruit is well coated. Put the cardamom in a mortar and crack the pods with a pestle. Remove the seeds from their pods and place them back in the mortar, discarding the pods. Crush the seeds then add to the fruit, along with the rosewater. Set aside for 15 mins.
- Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into your plate or tins, and press it well into the corners. Scatter the polenta or almonds over and spoon in the filling. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
- To create a stamped design for the top of the pie, roll out the pastry on a well-floured sheet of baking parchment . Use a small biscuit cutter to stamp out shapes (we've used a heart cutter, but circles, diamonds or flower shapes look pretty too). Brush the pie edge with egg, then slide the pastry lid on top. Trim the edge with scissors and squeeze the pastry edge around the top of your index finger, using your thumb and the other index finger. Work your way along the pastry edge to give a professionally fluted finish. Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place the pie on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream, crème fraîche, natural yogurt or soured cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 30 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
CARDAMOM SPICE YOGURT PIE WITH FIG PRESERVES
I love all of the ingredients in this recipe on their own--and even more when they all come together to make this healthy, delicious, simple dessert.
Provided by jo_mama
Categories Pie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- In a food processor, combine cookies, nuts, sugar, and salt. Process until fine crumbs form. With machine running, slowly add butter until mixture resembles wet sand.
- Press crumbs in bottom and up side of a 9 inch pie plate. Bake until crust is golden brown and fragrant, about 10 to 15 minutes. Let cool completely in pie plate on a wire rack.
- Place 3 tbsp cold water in a small bowl. Sprinkle gelatin on top and let stand for five minutes.
- In a small saucepan, combine cream (or half and half--whichever you are using), honey, cardamom, and 1/4 tsp salt. Bring to a simmer over medium heat. Don't boil. Remove from heat.
- Off heat, whisk in gelatin mixture until completely dissolved.
- In a large bowl, whisk together yogurt and vanilla until completely smooth.
- Add cream mixture to bowl and whisk gently to combine. Pour filling into cooled crust and refrigerate until chilled and completely set, about 2 hours.
- Top with fig preserves to serve.
- Adaptations: I have also made this pie with walnut or almonds in place of the pistachios. Play with flavors--change the spices or use a different fruit topping.
Nutrition Facts : Calories 284, Fat 11.2, SaturatedFat 4.8, Cholesterol 21.2, Sodium 210.6, Carbohydrate 44.6, Fiber 1.6, Sugar 28.2, Protein 2.7
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CARDAMOM FIG PRESERVES RECIPE | HILDA'S KITCHEN BLOG
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4.8/5 (10)Total Time 1 hrCategory CondimentsCalories 71 per serving
- Wash and trim ends off of the figs, then slice in half. Place figs in an eight-quart Dutch oven, top with sugar. Add lemon juice, zest, cardamom, and cinnamon (if using).
- When the mixture begins to boil, lower the temperature and allow the preserves to simmer for 30 to 40 minutes, or until thickened.
- Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. Boil for approximately ten minutes to sterilize.
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