MERLOT-POACHED FIGS WITH VANILLA FROZEN YOGURT
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 4 (1/2-cup) servings
Number Of Ingredients 7
Steps:
- Whisk the merlot, honey, and vanilla extract in a small saucepan until combined. Add the figs, cherries, and cinnamon stick. Bring to a simmer, partially cover, and cook until the fruit plumps, about 20 minutes. Remove from the heat, cover, and set aside to steep, at least 10 minutes and up to 2 hours.
- Divide the frozen yogurt among 4 bowls (1/3 cup each) and top with warm or room temperature compote. Serve.
Nutrition Facts : Calories 226 calorie, Fat 0.5 grams, SaturatedFat 0 grams, Carbohydrate 45 grams, Fiber 4 grams, Protein 3 grams
FIGS IN MERINGUE
In this recipe, fresh figs are baked in clouds of meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Heat oven to 250 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites to soft peaks on medium speed, about 7 minutes. Reduce the speed to low, and slowly add the confectioners' sugar. Once the sugar is fully incorporated, increase the speed to high; you may need to scrape down the bowl a few times. Whisk until whites are firm but not dry, about 10 minutes more.
- Line a baking sheet with parchment paper. Divide the meringue into 4 equal dollops on the parchment, and place 3 fig quarters in the center of each dollop. Using a small offset spatula, smooth the meringue around the bottom of the figs, sealing the bottom of each fig in meringue.
- Place baking sheet with meringue and figs on center rack of oven, and bake until meringues are firm, about 1 hour. Remove baking pan from oven, and, using a spatula, transfer meringues to a serving platter. Serve immediately.
LAMB SHANKS BRAISED IN MERLOT WITH FIGS
I found this on a New Zealand site whilst looking for ways to use up a heap of dried figs Russell brought home. Prep time doesn't include marinating.
Provided by JustJanS
Categories Stew
Time 3h
Yield 3-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the lamb shanks in a deep dish with the onions celery, olives, capers, dried figs, black pepper, rosemary and garlic.
- Pour over the merlot and marinate, covered, in the fridge for at least 4 hours-24 hours for preference.
- Remove the shanks from the marinade.
- Reserve the marinade.
- Heat the oil in a heavy-based frying pan and brown the shanks on all sides.
- Transfer them to a casserole dish.
- Add the tomato paste to the pan and stir over a moderately high heat until it becomes a deep reddish brown colour.
- add the stock and bring to the boil.
- Pour over the meat and add the reserved marinade ingredients.
- Cover and cook at 160c for 2-2 1/2 hours or until the meat is nearly falling foo the bone.
- Season to taste, serve over mash with greens on the side.
FIGS COOKED IN MERLOT
Provided by Fred Plotkin
Categories quick, sauces and gravies, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place figs in saucepan wide enough so each has room to cook without touching. Add wine, sugar and raspberries if using. Cook, covered, over medium heat for 5 minutes.
- Using a slotted spoon, remove figs and place three on each of 4 dessert plates. Cut them in half vertically, and let cool.
- Continue heating sauce until it boils and begins to thicken. When it forms a light syrup, pour over figs and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 29 grams
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