SPICED FIGS POACHED IN RED WINE
Spiced figs poached in red wine
Provided by Lynne Mullins
Categories Dessert
Time 30m
Yield SERVES
Number Of Ingredients 7
Steps:
- Place 3/4 cup sugar and 3/4 cup water in a saucepan and stir over a low heat until sugar is dissolved. Add 750ml red wine, 1 vanilla bean (split) and 1 stick cinnamon and stir. Bring to the boil over medium heat and add 8 large figs. Reduce heat to low and simmer, covered, for 4-8 minutes (depending on ripeness) or until figs are just tender. Remove figs from pan and set aside. Increase heat to high and reduce wine mixture, uncovered, until thick and syrupy. Allow to cool, then remove vanilla bean and cinnamon stick. Place figs on serving plates, drizzle with syrup and serve with vanilla ice-cream.
WINE-POACHED FIGS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.
ANDY'S FIGS IN RED WINE
Choose soft, plump dried figs for this easy, healthy dessert. Very hard figs won't soften even as they soak.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time P1D
Number Of Ingredients 3
Steps:
- Place figs in a glass or ceramic bowl and pour wine over to cover. Cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 1 week, until figs are soft and plump. Drain and toss with orange zest, if desired.
Nutrition Facts : Calories 215 g, Fat 1 g, Fiber 7 g, Protein 2 g
FIGS POACHED IN RED WINE
This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
- With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.
FIGS IN RED-WINE SYRUP
Categories Condiment/Spread Fruit Dessert Quick & Easy Fig Red Wine Winter Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.
ORANGES AND FIGS IN SPICED RED WINE
Steps:
- Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
- Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.
FIGS POACHED IN WHITE WINE AND FRESH THYME
If you are lucky enough to have a fig tree (or a neighbor with a fig tree) you can have this wonderful dish for the cost of a modest bottle of white wine. If you have neither, the splurge may well be worth it. Non-vegans can top their figs with crème fraiche or whipped cream. Any excess poaching liquid should be saved--it's lovely over almost anything. Cooking time includes half an hour for chilling. From Kitchen Herbs by Sal Gilbertie
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
- Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
- Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
- Remove figs with a slotted spoon and place in a ceramic bowl.
- Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
- Serve figs with some of the poaching liquid in individual bowls.
Nutrition Facts : Calories 247.7, Fat 0.5, SaturatedFat 0.1, Sodium 7, Carbohydrate 48, Fiber 4.4, Sugar 41.6, Protein 1.3
RED-WINE-POACHED FIGS WITH VANILLA ICE CREAM
Categories Dessert Poach Valentine's Day Quick & Easy Fig Red Wine Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.
- Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.
- Serve fig mixture spooned over ice cream.
DRIED FIGS IN RED WINE
Categories Fruit Dessert Bake Fig Red Wine Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Put figs in a 3-quart shallow glass or ceramic baking dish. Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid). Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.
- Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.
- Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.
- Figs can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.
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