FIG COMPOTE
Steps:
- In a large, heavy-bottomedsaucepan, combine the figs, sugar, lemon juice, and lemon zest.Bring to a simmer overmedium-low heat, stirring constantly. Cover and simmer over low heat for 1hour, stirring occasionally.While figs are cooking,prepare the jars After cooking the figmixture for 1 hour, attach a candy thermometer to the side of the pan, makingsure the tip of the thermometer doesn't touch the pan's bottom, and continuesimmering, stirring frequently, until the mixture thickens. When the mixturegets quite thick, begin to stir constantly to keep it from scorching.Fill the prepared jarswith the hot fig jam mixture
BAKED BRIE WITH FIG COMPOTE
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
- Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
- Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.
CARAMELIZED FIGS WITH HONEY, THYME AND CRèME FRAîCHE
Provided by Alice Hart
Categories easy, quick, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spoon the honey over the cut sides of the figs. Heat a large, heavy skillet over a medium-high flame. Add the butter - it should sizzle briskly when it hits the pan. Throw in the thyme sprigs, followed by the figs, cut sides down. Leave undisturbed for 3 to 5 minutes to caramelize, then turn the figs over and cook for another minute.
- Transfer the figs to a plate. Return the skillet to the heat and add about 5 tablespoons water. Simmer, scraping the caramelized honey with a spoon. Pour this sauce over the figs and serve warm with generous spoonfuls of crème fraîche and a few extra thyme leaves.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 9 milligrams, Sugar 26 grams, TransFat 0 grams
FIG COMPOTE WITH HONEY AND THYME
Steps:
- Place the water, honey, sugar and thyme in a large saucepan and bring to a boil. Reduce heat to a simmer and add the figs. Cook until figs are softened, about 10 minutes. Remove the figs to a bowl with a slotted spoon. Increase the heat and reduce the liquid to 1 cup. Let cool slightly and pour the liquid over the figs. Serve at room temperature.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 1 gram, Carbohydrate 160 grams, Fat 1 gram, Fiber 10 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 137 grams
FRESH FIG COMPOTE
My mom and dad have a huge fig tree in their backyard. Here is one of their many fig recipes they have collected over the years.
Provided by ratherbeswimmin
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
- Simmer for 5 minutes.
- Add in the figs and cook for about 2 minutes or until soft, turn once.
- Add curacao and stir to mix.
- Cool and serve in sherbert dishes.
FIG COMPOTE
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 115 g, Fiber 4 g, Protein 1 g
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