Pistachio Stuffed Figs Recipes

PISTACHIO AND FIG LAYERED ICE CREAM CAKE

Steps:

• Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes.
• Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary.
• Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
• When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes.
• Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife.

FIGS WITH RICOTTA, PISTACHIO, AND HONEY

Steps:

• Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely.
• Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve.

PISTACHIO-STUFFED FIGS

Steps:

• Heat the oven to broil.
• Mash together the butter, sugar, pistachios and flour and chill for 1 hour.
• Cut a cross from the top about three-quarters of the way down into the figs. Divide chilled filling into as many balls as you have figs, and poke the filling into the openings of each fig. Broil until the nut mixture is golden and the figs hot, 8 to 10 minutes. Serve with whipped cream or creme fraiche.

PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING

Steps:

• Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature.
• Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
• Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
• Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
• Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
• Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .

PISTACHIO-STUFFED FIGS (AND OR APRICOTS)

Steps:

• Heat the oven to broil. Cut a cross from the top about three-quarters of the way down into the figs. Mash together the butter, sugar, ground pistachios and flour and chill for 1 hour.
• Divide chilled filling into as may balls as you have figs, and poke onto into the mouth of each. Broil until the nut mixture is golden and the figs hot. Serve with whipped cream or crème fraîche.