BALSAMIC AND FIG CARAMEL SAUCE
Steps:
- Halve figs lengthwise, discarding stems. In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
BALSAMIC FIG SAUCE
I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.
Provided by Geema
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a saucepan.
- Cover; bring to boil over high heat.
- Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
- Let cool slightly; remove thyme sprig.
- Press mixture through a large-holed sieve with a rubber spatula.
Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8
MILLEFEUILLE OF FRESH FIGS AND RICOTTA
Not a fin in sight here-just a light, sweet finish to a healthy meal.
Provided by Anita Lo
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
- Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.
FIG BALSAMIC VINEGAR/SYRUP
This is incredible on Caprese salads, but it can be used any time you want a rich, sweet balsamic with lots of fruitiness. It could be considered a "vinegar" but is thicker and sticks to food more like a syrup. It also uses commercial balsamic, NOT artisan balsamic, but you'll never miss it. This is better than any store-bought fig balsamic you can get, and you get so much more for your money!
Provided by Rare Affaire
Categories Sauces
Time 3h10m
Yield 1 liter plus
Number Of Ingredients 4
Steps:
- Trim and dice the figs.
- In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
- Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
- While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
- If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
- When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
- Taste and adjust to your personal taste using the remaining quarter of fig preserves.
- Remove from the heat and allow to cool slightly.
- Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
- Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.
Nutrition Facts : Calories 3701.6, Fat 1, SaturatedFat 0.2, Sodium 502, Carbohydrate 833.2, Fiber 11.7, Sugar 776, Protein 13.1
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