FIG AND GINGER TRUFFLES
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 truffles, serving size: 2 truffles
Number Of Ingredients 5
Steps:
- Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
- Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
- Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
- Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
- Excellent source of: Fiber
- Good source of: Manganese
Nutrition Facts : Calories 200, Fat 3.5 grams, SaturatedFat 2 grams, Sodium 8 milligrams, Carbohydrate 45 grams, Fiber 5.5 grams, Protein 2 grams
FIG & GINGER CARAMEL TRIFLE
What's a celebration without a trifle? This glam version is full of festive caramel and ginger. Swap the figs for poached pears, if you prefer
Provided by Cassie Best
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Place the figs in a baking dish cut-side up, then sprinkle over the sugar and squeeze over the orange juice. Bake for 10 mins until the figs have softened and are juicy but still holding their shape. Leave to cool.
- Cut the ginger cake into 1cm-thick slices, then use these to line the base of a 1.5-litre trifle bowl in a single layer (you may need to cut these to fit; reserve any pieces you don't use). Arrange the figs around the edge so the cut sides can be seen through the glass (reserve a few figs for the top). Pour most of the the roasting juices from the figs over the cake layer along with the rum, if using. Mix the caramel with the stem ginger and gently spread half of this over the cake layer using the back of a spoon or a spatula.
- Pour the cream and ginger syrup into a large bowl and whisk until the cream is lightly whipped and just holding its shape. Spread half the whipped cream over the caramel layer, then top with any remaining ginger cake pieces, the rest of the caramel and remaining cream. Top with the reserved figs and drizzle over any remaining roasting juices. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 787 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
SUMMER POACHED FIGS WITH GINGER
The figs are coming in & wanted a recipe to preserve their summery goodness. I keep these in the fridge for now but will try to can at some point. I use these for Fig Upside Down Cake, alongside vanilla ice cream, mixed into homemade vanilla & lemon gelato, on greek yogurt for breakfast & right out of the jar just because they are so good!
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve the sugars in 2/3 cup water.
- Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
- Turn off heat & let sit covered 8 hours.
- Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
- Let cool.
- Pack into quart or 1/2 gallon glass jars & refrigerate.
Nutrition Facts : Calories 134.4, Fat 0.2, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 34.6, Fiber 2.1, Sugar 31.7, Protein 0.6
GINGERED FIGS
Make and share this Gingered Figs recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place figs and water in saucepan.
- Bring to hard boil, then lower heat and simmer.
- Cover figs and cook for 20 minutes.
- Add molasses, ginger and sugar.
- Stir gently in order to avoid breaking figs.
- Simmer for 15 minutes more or until figs are plumped and tender.
- Wonderful with meat or on their own!
- Makes 5 to 6 servings.
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FIG CHEWY GINGER COOKIES | VALLEY FIG GROWERS
From valleyfig.com
Category DessertCalories 89 per servingEstimated Reading Time 2 mins
- Adjust oven rack to middle position and heat oven to 350°. Beat brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in egg white and molasses. In separate bowl combine flour, ginger, soda, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
- Shape 1-tablespoons portions of dough into balls. Roll in granulated sugar. Place 2 1/2-inches apart on ungreased cookie sheet. Place sheet in center of oven and bake cookies 7 to 9 minutes, until crackled on top set around edges. Cool on wire rack.
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