BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM
Categories Milk/Cream Ice Cream Machine Egg Fruit Dessert Fig Whiskey Summer Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- 1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.
- 2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.
- 3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.
- 4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.
- 5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.
- 6. Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.
BAKED FIGS
Categories Fruit Dessert Bake Fig Port Winter Vegan Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 170°C / 325°F / gas mark 3.
- 2. Halve each fig lengthways through the stalk. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, or until the figs are soft with a good thick syrup.
BAKED FIGS WITH HONEY AND WHISKEY SAUCE
Baked figs are sweetened with honey, kicked up with Scotch whiskey, and topped with toasted hazelnuts for a light dessert that is far from ordinary.
Provided by cartoonbabe
Categories Dessert
Time 20m
Yield 8 figs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F.
- Combine honey and Scotch whiskey in a small sauce pan and bring to a boil, stirring. Turn off heat.
- Meanwhile, cut off stems of figs then cut in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts.
- Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle.
HONEY AND WHISKEY ICE CREAM
This was a winning entry from the UK's "Masterchef" television programme in 1995. You don't need an ice cream maker and can use any liquid honey. I use Spanish orange blossom but the original used bell heather.
Provided by sophonisba
Categories Frozen Desserts
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Whip the cream until it is thick adding the whisky gradually.
- Put the honey in a small pan and heat it.
- At the same time beat the yolks in a bowl.
- Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
- Gently fold in the cream and whisky mixture.
- Put the mixture in a freezerproof container and freeze for three hours minimum.
Nutrition Facts : Calories 419, Fat 32.8, SaturatedFat 19.2, Cholesterol 314.6, Sodium 38.1, Carbohydrate 20.4, Sugar 17.8, Protein 4.3
FIG ICE CREAM
If you like figs, you will love this.
Provided by Avrilicious
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 8h
Yield 8
Number Of Ingredients 9
Steps:
- Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
- Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.
- Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.
- Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
- Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.
- Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 53 g, Cholesterol 116.6 mg, Fat 14.6 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 8.4 g, Sodium 88.3 mg, Sugar 42.3 g
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