Honey Caramelized Figs With Yogurt Recipes

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CARAMELIZED FIGS WITH HONEY AND CHEESE



Caramelized Figs with Honey and Cheese image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 6

2 tablespoons honey, plus more for drizzling
1 tablespoon fennel seeds, chopped
1 pound ripe fresh figs, halved
1/4 cup almonds, toasted and chopped
2 ounces sheep's-milk cheese, such as Pecorino Toscano or manchego, shaved
Wheatmeal crackers (such as Carr's), for serving (optional)

Steps:

  • Heat honey and fennel seeds in a large skillet over medium heat, stirring to combine. Add figs, cut-side down; sprinkle almonds on top. Cook figs until caramelized, about 10 minutes. Serve warm, topped with cheese and drizzled with more honey, with crackers.

FIGS WITH HONEY-YOGURT CREAM



Figs with Honey-Yogurt Cream image

Categories     Dessert     Yogurt     Fig     Summer     Honey     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

Figs
3 oranges
2 lemons
1 750-ml bottle red Zinfandel
3/4 cup sugar
1/4 cup honey
2 cinnamon sticks
10 whole cloves
1/2 teaspoon aniseed
12 ounces dried Calimyrna figs, stemmed, quartered (about 2 cups)
Yogurt cream
1 1/2 cups plain whole-milk yogurt (preferably organic)
1/3 cup orange blossom honey
1 1/2 cups chilled whipping cream
2 teaspoons unflavored gelatin

Steps:

  • For figs:
  • Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
  • For yogurt cream:
  • Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
  • Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
  • Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.

CARAMELIZED FIGS WITH HONEY, THYME AND CRèME FRAîCHE



Caramelized Figs With Honey, Thyme and Crème Fraîche image

Provided by Alice Hart

Categories     easy, quick, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons mild honey
6 plump figs, trimmed and halved
1 1/2 tablespoons unsalted butter
4 fresh thyme sprigs, plus extra leaves for garnish
4 tablespoons crème fraîche

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

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