Baked Figs With Honey And Whiskey Sauce Food

BAKED FIGS WITH HONEY AND WHISKEY SAUCE

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.

ROASTED FIGS WITH BABY GREENS AND HONEY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.
• Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
• In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
• To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.

BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM

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.

FIGS WITH HONEY AND FRESH CHEESE

Steps:

• The figs must be very ripe. Just put 2 figs on each plate, add a scoop of fresh cheese and dribble over the honey.

BAKED FIGS

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 VANILLA AND HONEY FIGS

Steps:

• For the figs. Preheat the oven to 180C/350F/Gas Mark 4. Wash and dry the figs, cut the stem off and then mark with a cross, cutting about half way through the figs.
• Using a coarse grater zest 1/2 the orange. Put the orange peel in a small saucepan, along with the honey and vanilla bean paste. Heat on a low heat until the honey begins to bubble.
• Add the figs to the honey mixture. Baste the honey over the figs. Cook for 2 minutes.
• Put the figs into an oven-proof dish, pour over the honey syrup. Bake for 5 minutes, then baste in the syrup, bake for another 5 minutes. Remove from the oven and leave to cool in the dish.
• For the yoghurt. Mix the yoghurt with the vanilla bean paste and sweeten with 2 tsp of sugar (or to taste).
• When the figs are cool enough to handle, place into two small ramekins, pouring over most of the syrup (saving some to garnish). Add the yoghurt and drizzle the syrup over the top. Chill for 15 minutes and serve.

FRESH FIGS WITH HONEY SAUCE

Steps:

• Trim the stems off the figs and make a small hole in the top.
• Combine water, honey, cloves and allspice in a pot and bring to a boil.
• Put figs in the pot and simmer, covered for 15 minutes, until almost done.
• Remove figs and reduce sauce for 10 minutes.
• Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
• Stir in balsamic vinegar (if using).